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Erwtensoep met Rookworst
A thick and hearty split pea soup, a quintessential Dutch winter warmer. It's packed with vegetables and often served with slices of smoked sausage (rookworst).
🧂 Składniki
- 500 g Dried split peas(rinsed)
- 2.5 L Water
- 1 piece (approx. 500g) Smoked pork hock
- 3 medium Leeks(cleaned and sliced)
- 3 Celery stalks(chopped)
- 2 medium Carrots(chopped)
- 1 large Onion(chopped)
- 2 medium Potatoes(peeled and diced)
- 1 piece (approx. 300g) Smoked rookworst
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley
👨🍳 Instrukcje
- 1
Combine the rinsed split peas, water, and smoked pork hock in a large pot. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
⏱️ 1 hour - 2
Add the sliced leeks, chopped celery, chopped carrots, and chopped onion to the pot. Continue to simmer, covered, for another hour, or until the peas are very soft.
⏱️ 1 hour - 3
Remove the pork hock from the pot. Discard any bones and skin, then shred the meat. Return the shredded meat to the soup.
💡 Wskazówki profesjonalistów: You can also remove some of the peas and blend them to thicken the soup further. - 4
Add the diced potatoes and simmer for another 20-30 minutes, or until the potatoes are tender.
⏱️ 20-30 minutes - 5
Meanwhile, cook the rookworst according to package directions (usually by simmering or gently frying). Slice the rookworst.
💡 Wskazówki profesjonalistów: Do not boil the rookworst vigorously, as it can split. - 6
Season the erwtensoep with salt and pepper to taste. Ladle the soup into bowls and serve with slices of rookworst and a sprinkle of fresh parsley.
💡 Wskazówki profesjonalistów: Serve with rye bread or crusty bread.
💡 Wskazówki profesjonalistów
- ✓The soup should be very thick; if it's too thin, you can mash some of the peas against the side of the pot.
- ✓Using a smoked pork hock is essential for the authentic flavor.
- ✓Erwtensoep often tastes even better the next day.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add other vegetables like parsnips or celeriac.
- For a vegetarian version, omit the pork hock and rookworst, and use vegetable broth.
- Some recipes include a small piece of bacon for extra flavor.