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Dutch Pea Soup/ Erwten Soep Recipe

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This recipe for Dutch Pea Soup/ Erwten Soep is from The Van Steyn Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. green split peas
3 quarts cold water
4 slices bacon
3 pigs feet/ham hocks
3 leeks
3 tbsp. butter
1 carrot diced
1 c. celery chopped
1/2 lb. knockwurst (I use bratwurst)
1 large onion, choppped
salt and pepper
Directions:
Directions:
Soak peas overnight. Cook the peas in three quarts of water until tender.

Add the pigs feet and simmer for at least 2 hours.

The add the bacon.

Clean the leeks, onion and celery, fry them in butter and add to the soup. Add diced carrot. Simmer for another hour.

Then cut the knockwurst into pieces and add to soup. Add salt and pepper.

This soup tastes better if it stand overnight. You will have to add water as soup will become thick.
Personal Notes:
Personal Notes:
Important: Clean the leeks well by slicing down the middle top to bottom and washing.

This tastes fine without the pigs feet, though Oma loved the "pork bones."

 

 

 

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