Erwtensoep is a hearty, traditional Dutch soup that is especially popular during the cold winter months. The main ingredient of the soup is split peas, which are slowly simmered until they break down to create a thick, rich base. The soup also features pork ribs and bacon, which add a deep, savory flavor. Vegetables like leeks, carrots, and celeriac are thrown in for good measure, adding a burst of freshness and color. Smoked sausage is the final touch, lending a distinctive smoky flavor that brings the whole dish together. This recipe will guide you through each step of the process, from simmering the split peas to serving the finished soup. The result is a comforting bowl of soup that's perfect for a cold day. So gather your ingredients and prepare to make a classic Dutch dish that's sure to warm your heart and your body.
Erwtensoep, also known as Dutch pea soup, is a traditional dish in the Netherlands that is particularly popular during the winter months. Its origins can be traced back to the Middle Ages, when it was a common meal among farmers. The soup is so thick that some Dutch phrases even compare its consistency to that of porridge. In fact, there's a saying that a proper "snert", another name for Erwtensoep, should be so thick that you can stand a spoon upright in it. It's traditionally served on New Year's Day, but you'll find it being enjoyed as a hearty meal throughout the colder months. This dish is a true symbol of Dutch culinary tradition, often enjoyed after ice-skating, a popular wintertime activity in the Netherlands.
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