📝 About This Recipe
Transport yourself to the canals of Amsterdam with this traditional Dutch Erwtensoep, a soup so thick and hearty it is famously said a spoon should be able to stand upright in it. This soul-warming dish features green split peas slow-simmered until they transform into a creamy, protein-rich base infused with smoky aromatics and earthy root vegetables. Perfect for chilly evenings, this plant-forward masterpiece balances rustic texture with a deep, savory complexity that only improves with time.
🥗 Ingredients
The Legume Base
- 500 grams Dry Green Split Peas (rinsed and sorted for stones)
- 2.5 liters Vegetable Stock (low-sodium preferred)
- 3 pieces Bay Leaves (dried)
Aromatic Vegetables
- 2 large Leeks (white and light green parts only, sliced into rounds)
- 1 small Celeriac (Celery Root) (peeled and cubed into 1cm pieces)
- 2 large Carrots (peeled and diced)
- 1 large Yellow Onion (finely chopped)
- 1 large Potato (starchy variety like Russet, peeled and diced)
- 3 cloves Garlic (minced)
Seasoning and Texture
- 1/2 teaspoon Liquid Smoke (to mimic traditional smoked meats)
- 1 teaspoon Smoked Paprika (high quality pimentón)
- 1/2 cup Fresh Parsley (flat-leaf, chopped)
- 1/4 cup Celery Leaves (finely chopped)
- 1 tablespoon Sea Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Olive Oil (for sautéing)
👨🍳 Instructions
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1
Rinse the split peas thoroughly under cold running water until the water runs clear. In a large, heavy-bottomed Dutch oven, combine the peas, vegetable stock, and bay leaves.
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2
Bring the pot to a boil over high heat. Once boiling, reduce the heat to low and skim off any foam that rises to the surface using a slotted spoon.
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3
Cover the pot partially and let the peas simmer for about 45-60 minutes, stirring occasionally to prevent the peas from sticking to the bottom.
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4
While the peas simmer, heat olive oil in a separate skillet over medium heat. Sauté the onions and leeks for 8-10 minutes until softened and translucent.
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5
Add the minced garlic and smoked paprika to the skillet, cooking for another 60 seconds until fragrant, then remove from heat.
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6
Once the peas have begun to break down and soften significantly, add the sautéed onion mixture, diced celeriac, carrots, and potato to the Dutch oven.
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7
Stir in the liquid smoke, sea salt, and black pepper. Continue to simmer the soup uncovered for another 30-45 minutes.
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8
Stir frequently during the final stages of cooking; as the water evaporates and the peas disintegrate, the soup becomes very thick and can easily scorch.
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9
Test the consistency: the peas should be completely dissolved into a thick porridge. If it's too thick, add a splash of water; if too thin, simmer a bit longer.
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10
Remove the bay leaves. For a smoother texture, you can use an immersion blender to pulse the soup 3-4 times, but keep most of the vegetable chunks intact for authenticity.
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11
Stir in the chopped fresh parsley and celery leaves just before serving to provide a burst of color and freshness.
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12
Taste one final time and adjust salt and pepper. Serve hot in deep bowls.
💡 Chef's Tips
For the best flavor, make this soup one day in advance; the flavors meld and the texture thickens beautifully overnight. If you cannot find celeriac, substitute with 3 stalks of finely diced celery, though the earthy root version is more traditional. Always stir the bottom of the pot every 10 minutes toward the end of cooking to prevent the sugars in the peas from burning. To keep it plant-based but extra savory, add a tablespoon of white miso paste at the end for an umami boost. Don't skip the celery leaves; they contain a concentrated celery flavor that is essential to the Dutch profile.
🍽️ Serving Suggestions
Serve with thick slices of dark rye bread (Roggebrood) topped with vegan butter. Accompany with a side of spicy Dutch mustard for dipping bread or swirling into the soup. Top with vegan 'Spekjes' (smoked tofu bits) for a crunchy, salty contrast. Pair with a crisp, cold Dutch pilsner or a glass of apple cider to cut through the richness. Garnish with extra fresh dill or chives for a modern herbal lift.