Gastronomixs

Classic pea soup

A traditional Dutch purée soup based on peas, various pork cuts, and a variety of vegetables.

Recipe makes 5 litres/20 portions.

Classic pea soup

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Ingredients

4

litres

water

2

 

pig's trotters

500

g

pork shank

200

g

smoked bacon

5

sprigs

thyme

3

 

bay leaves

5

cloves

garlic

1

kg

split peas

400

g

leek

400

g

celeriac

300

g

carrot

400

g

celery

500

g

onion

 

 

pepper

 

 

salt

Preparation method

  • Put the water, bacon, pig’s trotters, pork shank, thyme, bay leaves, and garlic in a pan and bring to the boil.
  • Skim off the froth with a ladle. Remove the thyme, bay leaves, and garlic. Add the split peas and allow to cook gently for two hours.
  • Chop the leeks, celeriac, carrots, celery, and onion into pieces measuring 1x1cm. Rinse in plenty of water.
  • Add the vegetables after 1.5 hours. Leave to gently cook.
  • Pull the meat from the cooked pig’s trotters and shank and use it with the bacon to garnish the soup.
  • Season to taste with salt and pepper.
  • Cool down the soup to 4°C as quickly as possible. Heat the required amount just before serving.

Serving suggestions

  • Variation tip: each region in the Netherlands has its own version. Some use fresh sausage, smoked sausage, or other parts of the pig in the soup, such as pork ribs.
  • Variation tip: to make a vegetarian version, use smoked onion stock (see stock components) instead of pork meat for a savoury flavour.
  • Variation tip: to add a hint of freshness to the soup, use mint, coriander, or lime.
  • Variation tip: add some spinach to the soup to make it ‘greener’.

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