Recipe: Dutch Pea Soup

Winter recipe for winter days: Dutch Pea Soup

• 500 grams split peas
• 2.5 liters of water
• 400 grams pork fillets
• 250 grams bacon
• 300 g mixed soup vegetables
• 3 potatoes
• 1 or 2 smoked sausages
• sea ​​salt
• freshly ground pepper
• 3 teaspoons of celery leaves
• 1 teaspoon of garlic powder

How do I make it?

Heat the water in a large stockpot. Sprinkle the washed split peas in the cold water. Gently lower the fillets (uncut) into the pot and add the bacon. Temper the fire when the water boils and let the soup simmer for two or three hours with the lid on the pot. Stir frequently.

Take out the meat and cut into small pieces, return them to the stockpot. Cut the potatoes into small cubes and add to the soup, along with the vegetables. Slice the sausages and add too. Another hour of simmering, but keep an eye on the soup and don’t forget to stir every now and then.

Add pepper (and sea salt), celery and garlic. Let it simmer for ten minutes longer.

Other options

It seems like a lot of meat – it is! – but my boys love it. Of course you can also use less meat, or even none at all. Then replace the water with broth and add more vegetables and potatoes.

How do I serve it?

With rye bread or – like us – with French baguette and herb butter. A solid Trappist beer would fit nicely.

Enjoy your dinner!

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