Thick green split pea soup with rookworst, celery root and celeriac. Traditional Dutch winter food; must be thick enough to hold a spoon upright.

Erwtensoep has been Dutch winter food since the medieval period. The canonical preparation uses split green peas slow-cooked with pork, rookworst smoked sausage and celery root until the soup is almost stew-like in consistency. The Dutch say it must be thick enough to hold a spoon standing upright. Utrecht market stalls serve fresh erwtensoep from October.

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Make it at home

Serves 6180 minEasy

Ingredients

  • 500g dried green split peas, rinsed
  • 300g pork belly or ham hock
  • 1 rookworst (Dutch smoked sausage)
  • 2 medium celery stalks plus leaves, sliced
  • 1 medium celeriac, peeled and diced small
  • 2 medium onions, diced
  • 2 medium carrots, diced
  • 2 bay leaves
  • 2L water or light pork stock
  • Salt and freshly ground black pepper

Method

  1. Place split peas, pork belly, onions, carrots, bay leaves and water in a large pot. Bring to the boil, skim foam, reduce to a low simmer.
  2. Cook covered for 90 minutes, stirring occasionally, until peas are dissolving.
  3. Remove the pork belly, shred the meat and discard fat and bone. Return meat to the pot.
  4. Add celeriac and celery; cook a further 30 minutes until very thick.
  5. Add the rookworst to the pot for the final 20 minutes to heat through.
  6. Remove rookworst, slice, and serve on top of the soup. Season with salt and pepper.
  7. The soup thickens further the next day; traditionally considered better reheated.

Editor tip. Real erwtensoep should coat the back of a spoon heavily; if too thin, simmer uncovered for 20 more minutes. The next day it will set solid in the fridge.

Common allergens: Gluten if served with rye bread.