Ingredients with Measurements:
- 500g split peas
- 1 smoked pork hock (or 2 smoked pork chops)
- 2 onions, chopped
- 2 leeks, sliced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 potatoes, diced
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried marjoram
- 1 tsp salt
- 1/2 tsp black pepper
- 2 liters water
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the split peas and soak them in water for at least 2 hours.
2. In a large pot, add the smoked pork hock (or chops) and cover with 2 liters of water. Bring to a boil and then reduce heat to a simmer. Skim off any foam that rises to the surface.
3. Add the soaked split peas, onions, leeks, carrots, celery, potatoes, bay leaves, thyme, marjoram, salt, and black pepper to the pot. Stir to combine.
4. Simmer the soup for 2-3 hours, stirring occasionally, until the split peas have completely broken down and the soup has thickened.
5. Remove the pork hock (or chops) from the pot and shred the meat. Discard the bones and fat.
6. Use an immersion blender to blend the soup until it is smooth (optional).
7. Add the shredded pork back into the pot and stir to combine.
8. Serve hot with crusty bread.
Time:
Preparation time: 2 hours (includes soaking time for split peas)
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Per serving (based on 8 servings):
Calories: 273
Fat: 6g
Carbohydrates: 35g
Protein: 21g
Sodium: 449mg
Fiber: 15g
Sugar: 5g
Substitutions for ingredients:
- Smoked pork hock or chops can be substituted with smoked turkey legs or ham hocks.
- Leeks can be substituted with additional onions.
- Dried thyme and marjoram can be substituted with fresh herbs.
Variations:
- Add diced bacon or ham for additional flavor.
- Use chicken or vegetable broth instead of water for a richer flavor.
- Add chopped kale or spinach for added nutrition.
Tips and tricks:
- Soaking the split peas helps them cook faster and more evenly.
- Skimming off any foam that rises to the surface during cooking helps to remove impurities and create a clearer soup.
- Use an immersion blender to blend the soup for a smoother texture.
Storage instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in a large soup bowl with a slice of crusty bread on the side.
Garnishes:
- Chopped fresh parsley or chives
- Croutons
- Sour cream or yogurt
Pairings:
- Crusty bread
- Cheese and crackers
- Salad
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Grilled cheese sandwich
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, simmer for longer to thicken it up.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure that the pork is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Erwtensoep, also known as Dutch split pea soup, is a traditional winter dish in the Netherlands. It is often served with smoked sausage and is a hearty and warming meal.
Flavor profiles:
Savory, smoky, earthy
Serving suggestions:
Serve hot with crusty bread and a dollop of sour cream or yogurt.
Related Categories
Cooking Method: N/A
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Region: Dutch
Taste: Savory, Tangy, Hearty, Rich, Comforting