Erwtensoep(Dutch Pea Soup)
A hearty Dutch pea soup with smoky meats, tender vegetables, and savory sausage, perfect for cold days and comforting gatherings.
Ingredients
- 1 lb. green split peas
- 2 large meaty pigs feet and/or a smoked hock ⓘ
- 1/2 lb. mildly cured salt pork ⓘ
- 4 qt. cold water ⓘ
- about 1 1/2 lb. boiling potatoes ⓘ
- about 5 carrots ⓘ
- 4 medium sized leeks ⓘ
- 1 good sized celeriac ⓘ
- 1/2 cup chopped fresh celery leaves
- 1/2 lb. precooked smoked sausage ⓘ
- 1 bay leaf ⓘ
- summer savory ⓘ
- salt ⓘ
Instructions
- In a large 6 to 8-quart casserole, combine the split peas, pigs feet and/or hock, salt pork, and water.
- Bring to a high boil, skimming off the foam with a perforated spoon as it comes to the top.
- Reduce the heat to low; partially cover and simmer for about 3 hours, stirring occasionally.
- Add the potatoes, carrots, celeriac, celery leaves, and leeks.
- Simmer again for about 30 minutes, partially covered, stirring from time to time.
- Transfer the meat to a cutting board using tongs or a slotted spoon.
- Remove and discard the fatty skin, bones, and undesirable parts.
- Cut the meat into small pieces and add to the soup along with sliced sausage, crumbled summer savory, and several grindings of black pepper.
- Add salt to taste.
- Stir constantly and bring the soup to a simmer over moderate heat, cooking for a few minutes to heat the sausage through.
- Taste for seasonings and serve from a heated tureen or individual plates.
Tips & Substitutions
For a thicker soup, blend a portion of the peas and vegetables before adding the meat back in. You can substitute green split peas with yellow split peas if needed. For a vegetarian version, replace the meats with smoked paprika and use vegetable broth. Adding a dash of vinegar at the end can brighten the flavors.
Serving Suggestions
Serve the soup hot, garnished with extra celery leaves or a sprinkle of fresh herbs. It pairs beautifully with crusty bread or a side salad, such as the Heavenly Seven-Layer Salad, for a complete meal. Consider offering a dollop of mustard on the side for an added kick.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of water or broth if it thickens too much. This soup also freezes well; cool completely before transferring to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Erwtensoep(Dutch Pea Soup) contains roughly 615 calories, with 15g protein, 106g carbohydrates, and 20g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (115% of the Daily Value), and iron (88% of the Daily Value). Note that it is relatively high in sodium, at 1528mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in advance?
Yes, Erwtensoep tastes even better the next day! Prepare it ahead of time and store it in the refrigerator. The flavors meld beautifully overnight, making it a perfect make-ahead dish for gatherings or meal prep.
What can I use instead of pigs feet?
If you prefer not to use pigs feet, a smoked ham hock or a combination of smoked sausage and bacon can provide similar flavor and richness. Just make sure to adjust the salt accordingly, as smoked meats can be quite salty.
Is there a vegetarian version of this soup?
Absolutely! For a vegetarian Erwtensoep, omit the meat and use vegetable broth instead of water. Enhance the flavor with smoked paprika or liquid smoke to mimic the smoky taste. You can also add lentils for protein and a hearty texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).