Traditional Dutch Pea Soup

Photo 2013-07-14 7 23 51 PM

I had this made for me about 17 years ago by a Dutch lady who spoke no english! I absolutely loved it but I lost contact with her and thought that my chances of ever getting that recipe were lost as well. When I saw this recipe in a magazine a few weeks ago I got so excited as it looked so authentic, then to my surprise I found that it had been submitted by a friend of mine! This recipe had been under my nose for all this time and I had no idea! I have tried it. It brought back all those wonderful memories and is an amazing soup that will warm up your body and soul! Thanks Caryn for a great recipe!

2 Cups (500ml) dried green split peas

10 cups (2.5l) vegetable stock

250g gammon or back bacon

6 large celery sticks, thinly sliced

4 large carrots, peeled and sliced

3 medium potatoes, peeled and chopped

2 onions, chopped

2 leeks, washed and sliced

Salt and ground pepper

2 x 24cm rookworst or German smoked sausages, sliced into 1cm thick pieces

Stokbrood or french loaf to serve


1. Heat the peas, stock, gammon or bacon in a large saucepan over a medium heat for about 50 – 60 minutes, stirring regularly. skim off any foam that forms on the top.

2. Remove the gammon or bacon, cool slightly, and slice into strips. Keep aside.

3. Add the celery, carrots, potatoes, onions and leeks to the soup and boil for about 30 minutes or until soft. Taste and season. STIR OFTEN!!

4. Return the gammon or bacon to the soup with the rookworst or german sausages, and cook for about 5 – 10 minutes.

5. Blitz in the sauce pan with a hand held blender until smooth and thick.

Serves 6 – 8

Recipe by Caryn Edwards


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