snert, dutch pea soup

comforting Dutch classicMy amazingly-talented friend (@TrueMenCook on insta) challenged me to make this classic Dutch pea soup. But I couldn’t find green split peas to save myself…so here we are with marrowfat beans haha!

ingredients (makes 6 servings)

-300g marrowfat beans

-1 pork chop

-1 smoked sausage

-100g celeriac

-100g baking potato

-1 medium carrot

-1 small leek

-2 celery stalks

-1 brown onion

-2 garlic cloves

-1 chicken stock cube

-1tsp bicarbonate soda

-tbsp olive oil

-1 splash white wine

 

methods

  1. boil your peas in 0.5L water and the bicarb for 10 minutes, and let soak in the hot water  for at least 2 hours and rinse thoroughly with water.
  2. chop your veggies, onion, garlic and potato into rough chunks. (you could slice a wee bit leek, celery and carrot and keep it aside for topping the soup.)
  3. heat olive oil in a saucepan and add your chopped ingredients. When they’ve started to brown, remove with a slotted spoon and keep aside.
  4. in the same pan use tongs to sear the fatty parts of the pork chop (it’s likely there will be caramelised areas on the pan, so you might want to splash some white wine in there to deglaze it.)
  5. add your peas plus a litre of water and a stock cube. Let it simmer for 1 hour if you have the time. The pea shells will naturally float to the surface – you can skim them with a slotted spoon to stop the soup getting too fibrous, but they also won’t warm you.
  6. add your set-aside veggies and cook for 20 mins.
  7. remove the pork, debone it and slice it along with your sausage. This is a good time to purée your soup with a stick blender.
  8. add the meat back to the soup for another 10 minutes, and adjust the seasoning with s&p. (you can again save some for topping.)
  9. portion into bowls and top with your saved ingredients.

Serve it with lovely crusty bread!

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