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
- 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.
- 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!!