Entree: Netherlands – Holland / Amsterdam – Erwtensoep (Thick Dutch split pea soup-stew with pork and smoked sausage)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 10 min

Ingredients

- 1 lb (454 g) dried green split peas
- 10 cups (2.4 L) low-sodium chicken or pork stock
- 1 smoked pork hock, approx. 1 lb (450 g)
- 8 oz (225 g) bacon, diced
- 12 oz (340 g) smoked sausage (rookworst), whole
- 1 large onion, chopped
- 1 large leek, white and light green parts only, sliced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium potato, peeled and diced
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (15 ml) white vinegar or apple cider vinegar
- Rye bread or croutons for serving

Instructions

1. Rinse the split peas in cold water until the rinse runs clear. Drain.
2. In a large heavy-bottomed pot, render the diced bacon over medium heat until fat is released and bacon is lightly browned; remove half the bacon pieces and set aside for garnish.
3. Add the chopped onion, leek, carrots and celery to the pot and sauté in the bacon fat until softened, about 5–7 minutes.
4. Return the bacon, add the split peas, smoked pork hock, potato, bay leaves, dried thyme and stock. Bring to a boil, then reduce heat to low, skim any foam and simmer gently, uncovered, for 1.5–2 hours until peas are very soft and the soup is thick.
5. Remove the pork hock and smoked sausage. Slice the sausage into rounds. Pull meat from the pork hock, chop or shred and return meat to the pot; discard bone and excess gristle.
6. Use a potato masher or immersion blender to mash part of the soup to reach a traditional dense consistency, leaving some texture. Stir in the sliced sausage and heat through.
7. Adjust seasoning with salt, pepper and vinegar to brighten flavor. Stir in chopped parsley.
8. Serve piping hot topped with reserved crisped bacon pieces and rye bread on the side.