Erwtensoep (Dutch Split Pea Soup)
Experience the hearty comfort of Dutch cuisine with Erwtensoep, a thick and satisfying split pea soup perfect for chilly days. Traditionally served with smoked sausage and rye bread, this soup is a warming staple that brings family and friends together around the table.
Ingredients
- 500g split peas, rinsed
- 1.5 liters water
- 2 smoked bacon slices, diced
- 1 smoked sausage (rookworst), sliced
- 1 large onion, finely chopped
- 2 celery stalks, chopped
- 2 medium carrots, diced
- 1 leek, sliced
- 2 tablespoons vegetable oil
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Rye bread, for serving
Instructions
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Prepare the Soup Base
In a large pot, heat vegetable oil over medium heat. Add diced bacon and cook until slightly crispy. Add chopped onion, celery, carrots, and leek. Sauté for 5–7 minutes until softened and fragrant.
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Cook the Peas
Add rinsed split peas and water to the pot. Stir in thyme and bay leaves. Bring to a boil, then reduce heat to low and simmer uncovered for about 1.5 to 2 hours, stirring occasionally. The soup should thicken as the peas break down.
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Add the Sausage
About 15 minutes before serving, add sliced smoked sausage to the soup. Continue to simmer until the flavors meld and the soup reaches a thick, creamy consistency. Remove bay leaves before serving.
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Season and Serve
Season with salt and pepper to taste. Serve Erwtensoep hot, accompanied by slices of hearty rye bread. For extra tradition, add a piece of smoked bacon or sausage on top as garnish.
Serving
Enjoy this classic Dutch soup as a comforting lunch or dinner. Erwtensoep is especially satisfying during colder months and is even better the next day, as the flavors deepen.
