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Traditional Dutch Erwtensoep (Split Pea Soup with Smoked Pork Shank and Rookworst Sausage)
The iconic Dutch winter sustenance (Snert): a soup so rich and thick a spoon stands upright in it, made with green split peas slow-simmered with smoked pork hock, celeriac, leeks, and savory sliced Dutch Rookworst sausage.
Prep
20 min
Cook
90 min
Total
110 min
Ingredients
servings
6
- Green split peas, rinsed500 g
- Smoked pork shank or ham hock600 g
- Smoked Dutch Rookworst sausage, sliced into coins250 g
- Celeriac (celery root), peeled and diced250 g
- Leeks, cleaned and sliced into rings2 pc
- Carrots, diced2 pc
- Fresh celery leaves, chopped3 tbsp
- Fine sea salt1 Ā½ tsp
Preparation Steps
1
Place split peas and smoked pork shank in pot with 2.5 liters cold water. Bring to boil and skim foam thoroughly.
15 min timer
2
Reduce heat and simmer covered for 60 minutes until pork is tender and peas begin to break down.
60 min timer
3
Remove shank, discard bone, chop meat, and return to pot with celeriac, leeks, carrots, and salt; cook 25 mins.
25 min timer
4
Add sliced Rookworst sausage and celery leaves, simmer 5 more minutes until piping hot, and serve with rye bread.
5 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
510
Protein
38g
Carbohydrates
48g
Fat
20g
Allergens
Celery
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
