Dutch Pea Soup with Smoked Pork
Hearty, warming erwtensoep built on split peas, smoked pork, and root vegetables. A Dutch classic that's filling enough for dinner and tastes even better the next day.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 1 lb smoked pork shoulder or butt
- 1.5 cups dried split peas
- 1 medium onion, diced
- 2 stalks celery, sliced into 1/4-inch rounds
- 2 medium carrots, cut into 1/4-inch rounds
- 2 medium potatoes, cut into 1/2-inch cubes
- 8 cups water
- 1 pinch salt and black pepper to taste
Instructions
- 1
Combine smoked pork, split peas, and water in a large pot. Bring to a boil over high heat, skimming off any foam.
- 2
Add diced onion, celery, carrots, and potatoes. Stir well and reduce heat to medium-low.
- 3
Simmer gently uncovered for 35–40 minutes until peas are completely soft and pork is tender.
- 4
Remove pork and set aside on a cutting board. Let cool 2 minutes, then shred or dice into bite-sized pieces.
- 5
Return pork to the pot. Taste and season with salt and black pepper. If soup is too thick, thin with water.
- 6
Serve hot in deep bowls. A slice of rye bread on the side is traditional.
Tools you’ll need
- large pot (6-quart minimum)
- cutting board
- chef's knife
- wooden spoon
- ladle
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