Recipe Cottage


LOCATION: Recipes >> Soups >> Split Pea 09

Print this Recipe    Split Pea 09

Dutch Pea Soup
(Hollandse Erwtensoep)

1-1/2 c. green split peas
3 quarts water
2 pigs' feet (optional)
1-1/2 teaspoons salt
3 leeks, thinly sliced or 2 medium - sized yellow onions, sliced
1 stalk celery, chopped
3 medium-sized potatoes, peeled and cubed
leafy celery tops from 1 bunch celery
1/2 pound ham, cubed, or 1/2 pound frankfurters, or 1 Polish pork sausage
1/4 pound sliced Katenspek, or smoked cured bacon
slices of pumpernickel bread

Soak the peas in water, to cover, overnight. Drain peas and place
them in a large pan with 3 quarts water, pigs' feet and salt.
Bring to boil, lower the heat and simmer slowly for 3 hours. Add
leeks, celery, potatoes and celery tops and simmer another 30
minutes, stirring occasionally.

Add the ham, frankfurters or sausage. If using sausage, simmer
first in plastic wrapper, in large skillet with water, for 10
minutes. Unwrap, slice and add to soup. Simmer 10 minutes more.
Discard the pigs' feet. Slice the frankfurters and put them back
in soup.

Note: In the Netherlands this is a main course. It is served with
buttered pumpernickel bread topped with slices of Ontbijt or
Katenspek (sliced smoked and cured bacon is a substitute) Serves
6 to 8


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.