Un bol de soupe pour Sophie!

January 15th, 2009 § 3 comments

There’s nothing like a fuming cup of Erwtensoep (dutch pea soup) to warm you up from head to toe during the cold dutch winter days…

Ewrtensoep

My friend Sophie would definitely agree with me… Although, she might not be the most objective on that one: she likes it so much she would also ask for it when visiting me in april! She’s been begging for the recipe for years now… With the great tips provided by my butcher and the icy weather from the last couple of weeks I really didn’t have anymore excuses to keep her waiting any longer, so here it is…


Ewrtensoep (1)

Erwtensoep – Dutch pea soup
Soupe de pois neerlandaise.

serves 6 to 8 pers.
prep: 20 min. cook: 2,5 hours

Ingredients:
1 ham shank (~800 g);
3 to 4 l water;
2 bay leaves;
1 tsp peppercons;
1 Tsp coarse sea salt;
500 g split peas (dry), rinsed;
500 g celeriac, peeled and roughly diced;
250 g winter carrot, peeled and roughly diced;
250 g leeks, well rinsed and sliced;
150 g thick smoked bacon, diced;
1 dutch smoked sausage (rookworst); 

Prepare the stock:
Put the ham shank, the bay leaves and the peppercorns in a large soup pan. Pour enough water to cover the ham shank from a couple of centimeters. Bring to a boil on high heat, add the salt and then reduce the heat to maintain a gentle simmer. Leave to simmer for 1h30 and skim regularly to remove the foam, fat and impurities.

Prepare the soup:
Add the split peas and diced celeriac to the soup pan. Simmer for 30 minutes. Add the  carrots, leeks and half of the bacon. Leave to simmer for 1h on low heat. If necessary add water so that the ham shank remains covered. Remove from the heat. It is really worth leaving some rest to the soup until it cools completely and then reheat it (It’s even better if you leave it to rest overnight). In the mean time remove the ham shank from the pan. Discard the bone and put back the meat in the soup into small pieces.

Final touch:
20 minutes before serving bring water to a boil in a small pan add the smoked sausage and lower the heat. Leave to simmer gently for 15 minutes*. In the mean time reheat the soup on low heat. Fry the rest of the diced bacon in a small pan until nicely colored. Finally, add the sliced smoked sausage and fried bacon to the soup and serve fuming hot with thin buttered slices of rye bread on the side. 

Eet smakkelijk**!


* The fans of smokey tastes can also cook the smoked sausage directly in the soup.
** Bon Appetit!

Related Posts Plugin for WordPress, Blogger...

Tagged , , , , , , , ,

§ 3 Responses to Un bol de soupe pour Sophie!"

  • janelle says:

    Hello, the soup and photos look wonderful! My family (four of us, including 2 boys age 12 and 13) are currently cycling across Holland. And the food has been such a fabulous thing to enjoy. I had heard of pea soup, and am so so glad to also have your recipe!

    • mykitchendiaries says:

      Hi Janelle,
      Thanks. I hope you’ll have the occasion to try it for yourself.
      How do/did you enjoy your trip through Holland? From your blog, I understand that the dutch ‘gastronomy’ did not seduce you completely…
      It took me a while to discover the well hidden treats but I assure you, they exist! The dutch winter food can be delicious and very comforting and there are surprising old dutch cheeses, delicious old fashioned cookies in all shapes and seen your disappointing accounter with croquettes I can only advise you to try well prepared shrimp croquettes (garnalen kroketten) if you stop by on the coast of Zeeland or Belgium.
      Cheers,
      Myriam.

  • Sophie says:

    Merci Cracotte !! ;D

    Dès que j’en ai l’occaz, je prépare un petit bol pour réchauffer nos petits corps du froid de l’hiver à Ostie …

    Danku; poutoux poutoux

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

What's this?

You are currently reading Un bol de soupe pour Sophie! at My Kitchen Diaries.

meta

  • A taste of Morocco on Zonder Meer Magazine
    The best potato salad
    Beet and carrot soup
    Moroccan meatballs
    Farm chicken with asparagus, chervil and lemon
    Rhubarb and strawberry clafoutis
    Chocolate and almond truffles
    Meringues
    Spring vegetable terrine
    turnip tops & egg sunny side up
    Rhubarb and hazelnut tart
    Droolworthy - Balkan food
    Passion fruit Hearts
    Chicken Teriyaki
    Berbere vegetarian tajine
    Favorite Moroccan food drools and reads
    Crunchy hazelnut cookies
    Guinea fowl 'au pot'
    Christmas log with Lemon beldi and Hazelnut
    Wild mushrooms crostinis
    Pineapple
    Apple Pear Crumble [Dairy Free]
    Spring tajine with veal, artichokes and green peas
    Smoked trout, papaya and cucumber salad
    Clementine and vanilla curd
    Petit'om
    White Nectarine and Rosemary Clafoutis by MKD for Margriet
    Fresh pasta with fresh fava beans and farm egg
    Messing with Eton
    Sunny afternoon in Maastricht
    Rhubarb and almond Tartlet







    Leeks, butter and lemon
    Sunny side up, parsley pesto and wild mushroom sandwich
    Moroccan almond cookies

    entremet2
    Chocolate and cranberry cake [3]
    Celery and potato gratin
    Harira [1]



    Mango and Lime Clafoutis

    Slow cooked red cabbage and apple stew
    Winter Cake with candied fennel and orange zest
    Ombres et lumiere couleur Majorelle
    Monkfish wrapped in prosciutto on a bed of red wine risotto
    Charlotte aux poires et marrons
    Chocolate addiction
    Osso Bucco
    Pumpkin soup ‘façon Lapsang’
    Poached pear and cocolate fondant
    Slow-cooked lamb, dates and pomegranate
    Blueberry pancakes
    Garden pasta
    Mini raspberry/almond bites
    Vitamine shots
    Asperges
    Caramelised belgian endive and goat cheese tatin
    Peastou
    Ewrtensoep (2)