Shopping list
750 gram split peas
3 liters of water
2 fillet chop (+/- 400 gram)
250 gram streaky bacon
1 small celeriac
bunch of celery leaf or flat parsley
2 big carrots
2 leek + 1 big onion
2 potato's
2 (low-fat) Dutch smoked sausages
pepper & salt to taste
Long time ago in winter our great-grandmothers made their dutch pea soup traditionally with pigs trotters, -tails & -ears, a chunk of fat pork belly and a Dutch smoked sausage. Thankfully my Gran made it more modern than her mum. She used pigs ribs, bacon and smoked sausage. So the soup contained a lot less fat.
In winter we still like to make traditional Dutch pea soup, but we make it even less fat. We use pork chops, lean bacon and a low fat smoked Dutch sausage. But if you prefer you can still make the fatter version :) Which ever you like best!
The soup sets best when made 1 - 2 days in advance meanwhile the flavours shall blend optimal too.
These ingredients you can't do without!
Fillet chop
Pea soup vegetables
Streaky bacon
Smoked sausage (also in low fat)
Wash the split peas until you don't see foam and put them on the stove in 3 l. clean water.
Add the pork chops and bacon to the split peas and bring slowley to the boil.
Let it simmer for 2 hours and remove foam during cooking with a slotted spoon.
In the mean time wash, peel and slice all the vegetables.
Take meat and bacon out of the pot, remove bone & rind and slice it.
Add the sliced vegetables to the pea soup.
Put the sliced meat and bacon back into the pot.
Peel and cube the potato's, a kid can do it ;)
Add the cubed potato's to the soup en let it simmer for 30 minutes.
Put the cooled soup overnight in the fridge to thicken. If to much store the soup in the freezer.
Heat the soup, let the whole sausage simmer in it for 20 minutes.
Take the sausage out and slice it. Add the slices to the soup and then the soup is ready to eat.
Serve the soup traditional, with fresh homemade rye bread (which we'll bake tomorrow) and smoked bacon.