Pea soup

Nothing says winter quite like a steaming bowl of Dutch pea soup. Thick, hearty, and full of fresh vegetables, split peas, and of course, a piece of smoked sausage, just as it should be.

A classic that never gets old: easy to make, deliciously filling, and perfect to prepare in advance. Serve with a slice of rye bread for the authentic traditional taste.

Ingredients

500 grams split peas 1 celeriac
1 leek 1 floury potato
1 stock cube 1 yellow onion
1 winter carrot 1 smoked sausage
Pepper


Preparation method

  1. Wash the split peas thoroughly and drain them.

  2. Bring 2 litres of water to a boil and add the split peas and the stock cube. Let this simmer gently for about 45 minutes. Skim off any foam with a slotted spoon in between.

  3. Meanwhile, cut the vegetables (winter carrot, celeriac, potato, and leek) into cubes and rings.

  4. Add the chopped onion and the cut vegetables to the pan. Let this simmer gently for another 30 minutes until everything is cooked through.

  5. Slice the smoked sausage and add it during the last 5 minutes.

  6. Season to taste with some pepper and salt if necessary.

💡 Tip: For a vegetarian version, you can omit the smoked sausage or replace it with vegetarian smoked sausage.