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The Hirshon Dutch East India-Style Split Pea Soup - Erwtensoep

The Hirshon Dutch East Indies-Style Split Pea Soup – Erwtensoep


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  • Author: The Generalissimo

Ingredients

Units Scale
  • 14 oz. Pork Shoulder or Pork Chop
  • 7 oz. slab bacon
  • 14 oz. dried green split peas
  • 1 Dutch Sausage (Rookworst) or 3 natural casing top-quality Hot Dogs or Hillshire Farms kielbasa to taste
  • 1/2 gallon beef stock
  • 1 yellow onion
  • 1 leek
  • 3 peeled carrots
  • 2 peeled Yukon Gold potatoes
  • 1/2 peeled celeriac (celery root)
  • 2 bay leaves
  • 2 cloves
  • Knorr Aromat and freshly-ground Long Pepper (TFD Change, original was Kosher salt and black pepper)
  • a scant 1/8 tsp. Hickory liquid smoke (optional)
  • *** HIGHLY OPTIONAL: 3 tsp. nasi goreng spice blend, made from:
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried ginger
  • 1/2 tsp. Kashmiri chili powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. freshly-ground coriander seeds
  • 1/4 tsp. microplaned lemon zest
  • 1/4 tsp. turmeric
  • 1/4 tsp. freshly-ground cumin
  • ***
  • Garnish:
  • celery leaves, chopped to taste
  • curly parsley, chopped to taste


Instructions

  1. Cut 2 carrots, celeriac and potatoes into small cubes and reserve.
  2. Cut off the top green part of the leek and clean the leaves. Cut the white part of the leek into slices – save the white part for later use. Take 1 carrot and cut it in half. Tie up the carrot and green part of the leek together with cooking twine. Attach the bay leaves to the peeled onion by sticking it with the cloves.
  3. Add the beef stock to a large pot. Add the green leek, the carrot, the onion, bay leaves and cloves, the pork, the bacon and the split peas.
  4. Cover the pot with a lid and bring to a boil. Reduce heat to a simmer and cook for 1 ½ hours, skimming the foam off from time to time.
  5. When the soup is done simmering, remove the vegetables and discard them. Take out the meat, dice into cubes and reserve. Give the soup a good stir, so it will break apart the peas.
  6. Now add in the cubed potatoes, carrots and celeriac, as well as the cut meat with the white part of the leek. Bring to a boil once again, reduce to a simmer, then cover with a slightly-offset lid and let simmer for another 45 minutes.
  7. After 45 minutes, add the dutch sausage (or hot dogs or kielbasa) to the soup, replace offset lid and let it cook for 15 minutes.
  8. Remove the sausage from the soup and cut it up and add it back to the soup. Season soup to taste with optional hickory liquid smoke, Aromat and freshly-ground long pepper to taste, plus the highly-optional nasi goreng spice blend.
  9. Remove from the heat, let it cool and put it overnight in the fridge to experience a more flavorful and thicker soup. Ideally, the Soup by the next day should be so thick a spoon stands up straight in the pot by itself!
  10. Reheat, garnish with minced celery leaves and minced curly parsley and serve immediately.
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