Wednesday, August 21, 2013
Traditional Dutch Pea Soup
Traditionally, this soup is very thick, and some Dutch folk believe it’s just ‘right’ when... your soup spoon stands up in the bowl! But thin it out with water if you like. It’s a heart-warming and delicious meal.
Serves 6-8 Prep 25 min
Cook 1 hour 40 min + cooling
2 cups (500ml) dried green split peas
10 cups (2.5L) vegetable stock
250g gammon or back bacon
6 large celery sticks, thinly sliced
4 large carrots, peeled and sliced
3 medium potatoes, peeled and chopped
2 onions, chopped
2 leeks, washed and sliced
salt and ground pepper
2 x 24cm rookworst or German
smoked sausages, sliced into 1cm thick pieces
stokbrood or French loaf, to serve
1 Heat the peas, stock, gammon or bacon in a large saucepan over medium heat for about 50-60 minutes, stirring regularly. Skim off any foam that forms on top.
2 Remove the gammon or bacon, cool slightly, and slice into strips. Keep aside.
3 Add the celery, carrots, potatoes, onions and leeks to the soup and boil for about 30 minutes or until soft. Season.
4 Return the gammon or bacon to the soup with the rookworst or German sausages, and cook for about 5-10 minutes until hot and thick.