Erwtensoep: Savoring Dutch Split Pea Soup

Dish recipes: Erwtensoep

Warm your soul with the hearty goodness of Erwtensoep, a Dutch split pea soup that embraces winter comfort. Bursting with flavors of split peas, pork, and vegetables, this traditional Dutch dish is a celebration of warmth and nourishment. Join us in creating a bowlful of coziness.


2 cups (400g) Split Peas

1 lb (450g) Smoked Pork Hock

1 lb (450g) Pork Shoulder, diced

1 Large Onion, chopped

2 Leeks, sliced

2 Carrots, diced

2 Potatoes, peeled and diced

2 Celery Stalks, chopped

2 Bay Leaves

1 tsp Thyme

Salt and Pepper to taste

Fresh Parsley for garnish


Prepare the Split Peas:

Rinse the split peas thoroughly and soak them in water for at least an hour.

Cook the Meat:

In a large pot, combine smoked pork hock, diced pork shoulder, chopped onion, and leeks. Cover with water and bring to a boil. Simmer until the meat is tender.

Add Vegetables and Peas:

Add carrots, potatoes, celery, bay leaves, thyme, soaked split peas (drained), salt, and pepper to the pot. Simmer until the vegetables and peas are fully cooked.

Blend or Mash:

For a thicker consistency, you can partially blend or mash the soup.


Serve Erwtensoep hot, garnished with fresh parsley. Enjoy the wholesome goodness of Dutch split pea soup, perfect for chilly days.

Erwtensoep invites you to experience the heartwarming embrace of Dutch winter comfort. A bowl of this hearty split pea soup is not just a meal; it's a celebration of tradition and flavor.