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Loading...A thick and hearty Dutch classic, this split pea soup is slowly simmered with smoked pork sausage, a ham hock, and a generous mix of root vegetables until rich and creamy. Traditionally eaten on cold winter days across the Netherlands, it is famously so thick that a wooden spoon can stand upright in the pot.
Prep Time20 mins
Cook Time90 mins
Total Time110 mins
Servings6
Yield6 generous bowls
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 18 gFat
- 6 gSaturated Fat
- 55 gCarbs
- 16 gFiber
- 6 gSugar
- 28 gProtein
- 950 mgSodium
- 1100 mgPotassium
- 90 mgCalcium
- 5 mgIron
- 14 mgVitamin C
- 350 mcgVitamin A
Ingredients
For the Soup Base
- 500 g (2 1/2 cups) dried green split peas, rinsed and picked over
- 2 L (8 cups) cold water or low-sodium chicken stock
- 1 smoked ham hock (about 350 g) or 200 g smoked bacon lardons
- 2 bay leaves
- 3 whole cloves
For the Vegetables
- 1 large yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 leek, white and light green parts only, halved and sliced
- 1 small celeriac (about 250 g), peeled and diced
- 2 medium russet potatoes, peeled and cut into 2 cm cubes
For the Sausage and Finishing
- 400 g smoked pork sausage (rookworst-style), kept whole
- 1 1/2 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh celery leaves or flat-leaf parsley, to garnish
Directions
- Place the rinsed split peas, water or stock, ham hock, bay leaves, and cloves in a large heavy-bottomed pot. Bring to a boil over high heat, then reduce to low, skimming off any gray foam that rises to the surface.
- Cover and simmer gently for 45 minutes, until the peas are softening and the liquid turns pale green and creamy.
- Meanwhile, heat 2 tablespoons of neutral oil in a skillet over medium heat. Add the onion, carrots, celery, leek, and celeriac and cook for 8 to 10 minutes, stirring often, until softened and lightly golden at the edges.
- Stir the sautéed vegetables and the potatoes into the pot. Continue simmering uncovered for 30 minutes more, stirring occasionally so nothing sticks to the bottom.
- Add the whole smoked sausage to the pot and simmer for another 12 to 15 minutes, until the potatoes are fork-tender and the sausage is heated through.
- Remove the ham hock and sausage. Shred the meat off the hock and cut into bite-sized pieces; slice the sausage into 1 cm rounds. Set both aside.
- Use an immersion blender to pulse the soup just 4 to 5 times so it is thick and creamy but still chunky, or mash about one-third of the soup against the side of the pot with a potato masher.
- Return the chopped ham and sliced sausage to the pot. Season with the salt and pepper, taste, and adjust. The soup should be thick enough to support a spoon standing upright.
- Ladle into warmed bowls, scatter with celery leaves or parsley, and serve immediately with thick slices of dark rye bread and coarse mustard on the side.
Cook’s Notes
- The soup thickens considerably as it cools; loosen leftover portions with a splash of stock or water when reheating.
- For the most authentic flavor, look for Dutch rookworst at a specialty deli; a good German or Polish smoked kielbasa also works well.
- A smoked ham hock gives the deepest flavor, but you can swap in 200 g of smoked bacon lardons added at the start with the peas.
- Erwtensoep is traditionally even better the next day once the flavors meld; refrigerate up to 3 days or freeze portions for up to 3 months.
- If you cannot find celeriac, add an extra celery stalk plus a small pinch of nutmeg to approximate the same warm, earthy note.
