Hearty Dutch Split Pea Soup

Ingredients

• 2 cups (400g) dried split peas 2 cups (400g) dried split peas
• 8 cups (1.9L) water 8 cups (1.9L) water
• 1 smoked ham hock (about 1 lb/450g) 1 smoked ham hock (about 1 lb/450g)
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 leek, sliced 1 leek, sliced
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Rye bread, for serving Rye bread, for serving
• Dutch cheese, for serving Dutch cheese, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 2g
• Carbohydrates (total, sugars): 48g, 8g
• Protein: 20g
• Fiber: 16g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the dried split peas under cold water and drain.
2. 2.
   In a large pot, combine the split peas, water, and smoked ham hock. Bring to a boil over medium heat.
3. 3.
   Skim off any foam that rises to the surface, then reduce the heat to low and simmer for 1 hour, stirring occasionally.
4. 4.
   Add the diced carrots, celery, leek, onion, garlic, bay leaves, and dried thyme to the pot. Continue to simmer for another 30 minutes or until the split peas are tender.
5. 5.
   Remove the ham hock from the pot and shred the meat. Discard the bone and return the shredded meat to the soup.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Dutch Split Pea Soup hot, accompanied by slices of rye bread and Dutch cheese.

Treat your ingredients with care...

• Smoked ham hock — Make sure to choose a high-quality smoked ham hock to enhance the flavor of the soup. If unavailable, you can substitute it with smoked bacon or ham bone.
• Dried split peas — Rinse the split peas thoroughly before using to remove any impurities. Soaking them overnight can help reduce the cooking time.

Tips & Tricks

• For a vegetarian version, omit the smoked ham hock and use vegetable broth instead of water.
• To make the soup thicker, blend a portion of the cooked split peas and vegetables before adding the shredded ham back in.
• Customize the soup by adding other vegetables like potatoes or parsnips.
• Leftover soup can be frozen for future meals.
• Garnish the soup with fresh parsley or chives for added freshness.

Serving advice

Serve the Dutch Split Pea Soup piping hot in bowls. Accompany it with slices of rye bread and a side of Dutch cheese for a complete and satisfying meal.

Presentation advice

Present the Dutch Split Pea Soup in rustic bowls, garnished with a sprig of fresh parsley or chives. Serve it alongside a basket of sliced rye bread and a platter of Dutch cheese to create an inviting and traditional Dutch dining experience.