Although the Sun is gaining ground in the Netherlands this year’s early May is still a bit chilly.
What better than to warm oneself up with a nice bowl of Dutch pea soup. Port of IJmuiden’s Ron Maes has dug up the recipe.
Dutch Pea Soup – 6 persons Ingredients
• 500 gram split peas
• 2 crumbly potatoes in cubes
• 2,5 l broth • 400 gr fresh sausages
• 500 gr shoulder chops
• 200 gr diced onion
• 1 leek in rings
• 200 gr turnip-rooted celery in cubes
• 1 tuft chopped celery
Add the broth, split peas and potatoes in a saucepan and bring to the boil.
Regularly scoop the foam of the soup with a spoon or spatula.
Then add the chops, sausages, onion, leek and the celery cubes to the soup
and cook gently for 1 hour and 15 minutes. Stir frequently to prevent sticking.
Now pull the meat from the soup, pull out the bones and cut it into small pieces.
Then replace in the soup. Season with some pepper and salt and the chopped celery.
Serve the soup with rye bread, smoked bacon and mustard. Enjoy your meal!