Dutch pea soup

Recipe from: 6/17/1999 12:00:00 AM
Ingredients 12
Servings 1


Serving Change
  • 500
    dried split peas, soaked overnight and drained
  • 2
  • 2
    pork knuckles, chopped roughly
  • 65
  • 2
    onions, chopped
  • 3
    large leeks, washed and sliced into rings
  • 4
    stalks celery, washed and sliced
  • 2
    chicken stock cubes, crumbled in 500 ml of water
  • 2
    bay leaves
  • 4
    smoked Russian sausages, sliced
  • freshly ground black pepper
  • 30
    chopped fresh parsley


Rinse the peas and cook in the water until soft. Meanwhile, brush the pork knuckles with half the oil and grill until the meat begins to brown and the bone darkens. Heat the remaining oil in a large pot and sauté the onions, leeks and celery until softened. Add the cooked peas and their water, stock and bay leaves and bring to the boil. Add the grilled pork knuckles and cover. Reduce the heat and simmer until the meat is soft and comes away from the bones easily. Remove the bones if desired. Mash the peas slightly with a potato masher. Add the sliced sausage to the soup. Simmer gently until sausages are hot. Thin with boiling water if necessary. Season to taste with salt and pepper. Serve garnished with fresh parsley. Makes 4,5 litres soup.

Read more on: starch  |  soup


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