Erwtensoep (Pea Soup)
A thick and hearty Dutch pea soup, perfect for a cold day. Often includes smoked sausage and pork.
Ingredients
- about 450 g Dried split peas
- 1 Pork hock
- about 450 g Smoked sausage (ensure soy-free)
- 2 stalks Celery, chopped
- 2 medium Carrots, chopped
- 1 large Onion, chopped
- 1 Leek, chopped
- 8 cups Vegetable broth
- 2 Bay leaf
- 1 tsp Dried marjoram
- 1 tsp Salt
- 0.5 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the split peas thoroughly.
- 2In a large pot, combine split peas, pork hock, celery, carrots, onion, leek, vegetable broth, bay leaf, marjoram, salt, and pepper.
- 3Bring to a boil, then reduce heat and simmer, covered, for at least 2 hours, or until the peas are very soft and the soup has thickened.
- 4Remove the pork hock. Shred the meat from the bone and return it to the soup. Discard the bone.
- 5Add the smoked sausage to the soup during the last 30 minutes of cooking time.
- 6Adjust seasoning to taste. Remove bay leaves before serving.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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