I have been working hard to record my mother’s recipes. I want to record these for myself, my siblings and my own children. I have been on a mission to illustrate this book. Today I would like to share my progress with the world. This is a sneak peak into our family recipe book.
Besides this Dutch pea soup, I am also working on my mother’s macaroni, sweet & sour fish, curry chicken, tomato soup and many more. It is great to see how these recipes reflect special my family is. For instance, the love my mother feels for her family, but also all the travelling we di , are reflected in her cooking. I can really recommend you write down your own family recipes, your children will be so grateful someday!
The basis for this classis Dutch recipe are dried split peas. It is a winter warming dish associated with frosty weather. We like to eat it when we’re able to skate in the outdoors. Unfortunately this doesn’t happen every winter, this does not stop me from making this dish whenever it gets cold. It is a dish meant to be shared, great to share with friend or your helpful neighbours. That’s what my mom used to do.
Dutch pea soup (3 to 4 litres of soup)
- 1 l vegetable stock
- 250 gr dried split peas
- 1 large leak, in thick slices
- 1 large winter carrot, roughly diced
- 2 bay leaves
- 500 gr pork chops
- ½ Celeriac, diced
- 2 Celery storks, in slices
- Optional: add the celery leaves, chopped
- 1 large potato, peeled and diced
- 1 Dutch smoked sausage (about 275 gr), sliced
- Bring the stock, split peas and meat to a boil and let it simmer for 45 minutes or until the meat is tender. You can slice all your other ingredients while the soup simmers.
- Remove the meat and shred it. Place the meat back in the pan.
- Add all the vegetables and the bay leaves to the soup.
- Let the soup simmer for another hour.
- Add the celery leaves and smoked sausage a few minutes before serving.
We like to eat rye bread and with slices of bacon (katenspek) with our soup. This makes it a very satisfying winter meal!
Find more soup recipes here.
