You don't need to search very long on the internet for recipes for 'Old Dutch peasoup'. One makes it with a big piece of ham, another makes it with a leg of pork and so each has it's own thing. But because we are increasingly depending on the supermarkets for our supplies instead of a proper butcher, you will find that a leg of pork is not so easy to find. So I chose to use pork cutlets instead.
Course budget, Soup
Cuisine Dutch
Keyword chickpeas, split peas
Prep Time 30 minutesmins
Cook Time 2 hourshrs
Total Time 2 hourshrs30 minutesmins
Servings 6people
Calories 271
Author Tom Gerrets
Equipment
soup pan
Ingredients
500grsplit peas
2pork chops
2thick cuts of pork belly
3/4celeriacin cubes
3leekssliced
4carrotsin cubes
150grpotatoes in cubes
2bay leaves
4peper corns
3stock cubes
1smoked sausagefor serving
Instructions
Put a bit of butter in a large soup pot. As soon as it is melted add the pork chops and pork belly and bake them until brown. Put a liter of water on top of the meat and bring to the boil. Remove the foam that will start to form. Rinse your split peas in a colander and add to the pot. They do not need to soak first. Add bayleaves, pepper corns and the stock cubes. Add another liter of water and bring to the boil again.
Clean, chop and cut all vegetables . As soon as everything is cut add it to the stock, turn the heat low and simmer for 1,5 to 2 hours. Remove the pork chops and the pork belly and leave these to cool a little bit. First remove the bone of the pork chops and cut them into smaller pieces and add back to the soup.
Fry the pork belly in a frying pan until nice and crisp. Then cut into smaller pieces and put back into the soup also
Remove the bay leaves and add salt and pepper to taste. Cut the smoked sausage into slices and add this into the soup about 15 minutes before serving. When you want to freeze part of the soup, it's best to do this before adding the sausage. You can also heat the sausage separately in a pot of hot water and slice them into your serving bowls.