Hey there. It’s time for a new recipe again!
Although this Dutch peas soup is actually a good wintertime dish, we really wanted to eat this soup again after traveling through Asia for 8 months and….We did find out, that this soup is perfectly fine for eating in summer as well! Pea soup in the Netherlands really is usually being called ‘snert’ in Dutch. You get ‘snert’ when you let the soup become so thick that your spoon will just stand up straight in the pea soup.
Making the soup doesn’t take a lot of effort. The preparation takes about 20 minutes, the cooking time is around 3 hours and the waiting time is 1 day. First, it is necessary to wash the dust of the split peas by rinsing them with water. Then cut the vegetables (carrot, onion, celery) in small pieces and saute them a little in a splash of olive oil together with 1/2 a teaspoon of thyme and oregano. Now the smell will just warm you up and enthuse you to make this the best pea soup you ever had :-). When the veggies are ready, add the water, the split peas, the bay leaves and the piece of bacon. Let it boil with the lid on the pan for 45 minutes and then take out the bacon and cut it in pieces. Then, if you like, puree the soup using a handblender but try to keep some veggie pieces in there. Put the bacon back in again. Now let it boil for another 2 hours. Just add the chopped smoked sausage 15 minutes before the end and spice it up with some salt and pepper as you like. Now you arrived at the hardest part of cooking this soup! You’re probably ready to scoop in and eat it all, but if you really want this soup to be delicious, you’ll have to put the pan aside for about 24 hours and you’ll find a thick, fragrant, wonderful Dutch pea soup! It’s definitely worth waiting for. Good luck!
Here’s the step-bystep recipe and the ingredients, print it and put it in your favorite cookbook or even better don’t print it at all and just save it to read on your tablet or write it down.
Pea soup recipe
- 3 celery sticks
- 2 chopped onions
- 1 (1/2 pound) large carrot
- 2 bay leaves
- ½ teaspoon thyme
- ½ teaspoon oregano
- 1 Lbs washed Split Peas
- ½ pound piece of bacon
- ½ gallon water
- Pinch of salt and pepper
- Chop the onion and cut the carrot and celery
- Warm a splash of olive oil and saute the onion, celery and carrot together with the thyme and oregano
- When the vegetables are soft, add the water, split peas, bay leaves and the piece of bacon
- Let it boil for about 45 minutes
- Remove the piece of bacon and chop it in small pieces
- Puree the soup using a handblender
- Put the chopped bacon in the soup again and let it boil for another 2 hours
- minutes before ending add the sliced smoked sausage
- Turn of the heat and let it sit for 24 hours before serving.
- Serve with darkbrown bread or rye bread with slices of smoked bacon!