Erwtensoep | FoodieAtlas

Ingredients

1 pound (450 g) split green peas
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
2 large carrots, diced
2 celery stalks, diced
1 leeks, sliced (white part only)
1 smoked ham hock (or 1 cup diced smoked bacon)
1 bay leaf
1 teaspoon dried thyme
6 cups (1.5 liters) water or chicken broth
2 medium potatoes, peeled and diced
Salt and pepper to taste
2 cups (200 g) sliced sauerkraut or chopped cabbage (optional)

Instructions

Prepare the Peas

Rinse the split peas under cold water and set aside.

Cook the Base

Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent.

Add the diced carrots, celery, and leeks. Cook for about 5 minutes until vegetables begin to soften.

Add Ham Hock and Peas

Add the split peas, smoked ham hock (or diced bacon), bay leaf, and dried thyme to the pot. Stir to combine.

Pour in the water or chicken broth. Bring to a boil, then reduce heat to a simmer.

Simmer the Soup

Cover and simmer for about 1 to 1.5 hours, stirring occasionally, until the peas are soft and the soup has thickened. If using, add the sauerkraut or chopped cabbage in the last 30 minutes of cooking.

Add Potatoes

Add the diced potatoes to the pot and continue to cook for another 20 minutes, or until the potatoes are tender.

Season and Serve

Remove the ham hock from the pot. Shred the meat from the bone, discard any fat, and return the meat to the soup.

Season with salt and pepper to taste.