Dutch Split Pea Soup Recipe
Split Pea Soup
When it's cold out, I find my thoughts usually drift to a warm
(read: piping hot) soup recipe. Pea soup makes a great, filling winter
dish, and my family can provide ample testimony to that.
I was first introduced to this great Dutch recipe for
split pea soup by a Dutch friend, and since then I have been making it
No looking back on this one.
A complete and satisfying meal on its own, this thick, green soup
has a delicious, smoky taste.
"Heerllijk", the Dutch word for "delicious", is the only way to
describe this one-pot, favorite and best split pea recipe, a
traditional Dutch staple.
Great both when you're out camping or at home, this one is a real
'print and keep' recipe.
So, don't let the winter doldrums get you down, try it today.
Here’s what you need:
My best split pea soup recipe
- 1 pound split peas
- 6 cups low sodium chicken broth
- 6 smoked spare ribs
- ¼ pound bacon, sliced lengthwise
- 2 heads celery, peeled and diced
- salt and pepper to taste
- 2 medium onions, sliced
- ½ cup parsley, shredded
- 2 carrots, peeled and diced
- 1 leek, thinly sliced
- 3 thick sausages, thickly sliced
- Soak the peas in a lot of water for at least 2 hours, until soft.
- Heat the pot on medium heat, add bacon slices and cook until some
fat forms on the bottom. Add peas, chicken broth, ribs, celery, salt
and pepper. Bring to boil, and boil on low heat for about two hours,
stirring periodically. If necessary, add a little water.
- Add the rest of the ingredients, excluding sausage, to the pot.
Bring to the boil once again, and continue cooking on low flame for an
additional half hour
- Remove the ribs from the soup. Let them cool for a few minutes,
and then remove the meat from the bone, cut into cubes and return to
soup. Add the sausage, bring to the boil and heat on low flame for an
additional 10 minutes.
- Taste and correct seasoning
This peas soup is great when served immediately, but if you let it
cool, refrigerate and serve the next day you'll find it even better (or