dutch split pea soup
Split pea soup is very popular in the Netherlands on cold winter or fall days - or even a chilly spring or summer day! Serve with toasted pumpernickel croutons.
prep time
15 Min
cook time
40 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 1 pound split peas, rinsed and drained
- 1 1/2 quarts water or chicken broth
- 4 teaspoons powdered chicken bouillon (if not using chicken broth)
- 1 medium carrot, peeled
- 1 medium potato, peeled
- 2 stalks celery
- 1 small onion
- bay leaf
- 1 ham hock, or 4-6 ounces ham, or one sausage link
- salt and pepper to taste
How To Make dutch split pea soup
-
Step 1Put water and peas in a stockpot or dutch oven. Chop the vegetables and add them to the water and add the bay leaf. Add the meat.
-
Step 2Bring to a boil and simmer for about 40 minutes. When peas are soft, remove the bay leaf and either puree with a stick blender or use a potato masher in the soup several times, until the peas have a creamy consistence. Cut the meat off the bone, cut up the meat, or slice the sausage and stir it back in the soup. Adjust the flavor with salt and pepper if needed.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Soups
Keyword:
#german
Keyword:
#American
Keyword:
#scandinavian
Keyword:
#AUSTRIAN
Keyword:
#Leftover ham
Ingredient:
Vegetable
Method:
Stove Top
Culture:
Dutch
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