How to make it
6 steps. Take it one step at a time.
Rinse the split peas under cold water
Rinse the split peas under cold water. In a large soup pot, combine the split peas, pork meat, bay leaves, and 2 liters (8.5 cups) of water.
Bring to a boil, then reduce heat and simmer gently
Bring to a boil, then reduce heat and simmer gently for about 45-60 minutes. Skim off any foam that rises to the top.
1 hrRemove the pork meat from the pot
Remove the pork meat from the pot. Remove any bones, chop the meat into small pieces, and return the meat to the pot.
Add the diced celeriac, leeks, carrots, potatoes, and onion
Add the diced celeriac, leeks, carrots, potatoes, and onion to the pot. Simmer for another 30-45 minutes until the vegetables and peas are very soft and the soup has thickened.
45 minAdd the sliced smoked sausage and fresh celery leaves
In the last 10 minutes of cooking, add the sliced smoked sausage and fresh celery leaves to the soup to heat through.
10 minRemove the bay leaves
Remove the bay leaves. Season with salt and pepper to taste. If the soup is too thick, add a splash of water; if too thin, simmer uncovered for a few more minutes.
A little kitchen wisdom
Erwtensoep is traditionally even better the next day after the flavors have melded and the texture has thickened. Serve with rye bread and 'katenspek' (smoked bacon).
