Erwtensoep – Dutch Pea Soup

This soup is not a starter but a substantial meal, our favorite winter soup! When cold the soup should be thick enough to slice. It also freezes well.
Traditionally served with pumpernickel dark brown bread.
We use 2 1/2 cups of split peas and find that thick enough, but for the true thick Dutch version you should use 3 1/2 cups.
If you like, add some chopped carrots to the soup and you can make the soup without having to soak the split peas overnight.

SERVES 4 -8                 ½ day preparation

  • 3 1/2 cups dried split green peas
  • 3 liters water
  • 500 gram pork loin ribs
  • 500 gram bacon pieces
  • 2 leeks, washed and chopped, also use the green part
  • 3 cups of chopped celery
  • 1 smoked Hollandse Rookwors sausage, left whole or cut up in slices
  • salt and pepper
  • 1 cube chicken or vegetable stock
  • fresh parsley leaves


  1. Wash the peas and soak them overnight in the amount of water given. Next day bring them to the boil together with the spareribs and the bacon pieces; simmer on very low heat for approx 1 1/2 hours, stirring occasionally. Add the leeks and the celery; cook for another hour or until the soup becomes thick. Lift out the spareribs, remove the meat from the bones, and return the meat to the pan.
  2. Add the Hollandse Rookwors, let it warm through and season the soup to taste and maybe add stock cube(s) , add the chopped celery leaves and parsley just before serving.

Enjoy your winter meal!!

Leave a Reply

Your email address will not be published.