Dutch split pea soup is a traditional recipe with deep roots in European cuisine, especially in the Netherlands. It is believed that this soup, made primarily with split peas, bacon, and vegetables, was a popular meal among peasants for its simplicity and nutritional value. In Latin America, although it is not as common by that name, there are similar preparations that vary in ingredients and techniques. For example, in Mexico and some Central American countries, they are known as "chícharos partidos" soups or simply pea soups, while in Argentina and Chile, fresh peas are often used in recipes for creams and broths, while maintaining the base of fresh and flavorful ingredients. This recipe stands out for its creamy texture and comforting flavor, ideal for cold days, and keeps alive a culinary tradition that has adapted to different cultures over time.
Dutch split pea soup
How to prepare Dutch split pea soup
Ingredients: Split peas, onion, carrots, celery, cooking potato, bacon, ham hocks, water, salt and pepper.
Preparation:
Empty the split peas from the package.
Wash and check for any foreign matter.
Cut the carrots, celery, bacon, and onion into 1/4-inch dice.
Set aside.
Peel and quarter the potato.
Set aside.
Add the bacon to a 6-quart pot and, over medium heat, stir and fry until crispy.
Remove the bacon and discard all but one teaspoon of the bacon fat.
Add the onion and cook until caramelized.
Add 4 quarts of water and the split peas to the pot over high heat.
Bring to a boil.
Reduce the heat to low to medium.
Add the potato and the rinsed ham hocks.
Cook for approximately 1 hour or until the potato is almost done.
Add the celery and carrots.
Cook for an additional 20-30 minutes.
Take the ham hocks out of the pot and remove the meat.
Use a potato masher to crush the potato and thicken the soup.
Add the meat from the ham hocks.
Stir this soup occasionally as the peas tend to stick to the bottom of the pot.
Do not add salt or pepper as the ham hocks may be salty enough.
Serve with croutons.
Add salt and pepper to taste.
Ingredients (10)
- Split Peas
- Onion
- Carrots
- Celery
- Potato For Cooking
- Bacon
- Ham Hocks
- Water
- Salt
- Pepper
Instructions (28 steps)
- 1 Empty the split peas from the package
- 2 Wash and check for any foreign matter
- 3 Cut the carrots
- 4 celery
- 5 bacon
- 6 and onion into 1/4-inch dice
- 7 Set aside
- 8 Peel and quarter the potato
- 9 Set aside
- 10 Add the bacon to a 6-quart pot and
- 11 over medium heat
- 12 stir and fry until crispy
- 13 Remove the bacon and discard all but one teaspoon of the bacon fat
- 14 Add the onion and cook until caramelized
- 15 Add 4 quarts of water and the split peas to the pot over high heat
- 16 Bring to a boil
- 17 Reduce heat to low-medium
- 18 Add the potato and the rinsed ham hocks
- 19 Cook for approximately 1 hour or until the potato is almost done
- 20 Add the celery and carrots
- 21 Cook for an additional 20-30 minutes
- 22 Take the ham hocks out of the pot and remove the meat
- 23 Use a potato masher to crush the potato and thicken the soup
- 24 Add the meat from the ham hocks
- 25 Stir this soup occasionally as the peas tend to stick to the bottom of the pot
- 26 Do not add salt or pepper as the ham hocks may be salty enough
- 27 Serve with croutons
- 28 Add salt and pepper to taste