When it is chilly and cold, there is nothing better than a delicious plate of rich split pea soup, like grandma makes it. And with this recipe, you can host a winter party.
Ai, I don't know if my mother is going to like the title of this blogpost. But to be honest I finally got this recipe (sort of an inheritance recipe). Thanx, mom!
This split pea soup is a crowd-pleaser
The split pea soup (a real Dutch tradition) that my mother makes every winter a couple of times is very famous among family and friends. If you like split pea soup, then you love this one. If you don't like split pea soup, there is a possibility that after tasting this one you might like this one too (and you won't be the first). And if you don't ever want to taste split pea soup again then you're out of options.
If the weather becomes colder then there is almost nothing better than a big bowl of split pea soup with slices of rye bread with bacon!
- 12 ½ pint (6 liters) is a large amount. And if you don't have a family feast then the amount of this recipe can be too much. But what to do? What you can do then is freeze it in freezer boxes in portions (and then you divide that just as my mother among your children !!).
- To make it really traditionally eat it with rye bread and bacon. But also nice is to serve a breadstick with bacon.
- The soup simmers long for 4 hours. That way the peas fall apart and you get a delicious thick soup.
- Don't worry if the soup isn't eaten at once. If the soup rests for one night, the flavor becomes richer (and personally I think even tastes better).
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Ingredients
- 1000 grams split peas
- 1000 grams ham hocks
- 2 big onions
- 2 thick leeks
- 5 liters beef stock stock with salt
- 1000 grams kielbasa
Ingredients you need per step are listed below the step in Italic
Instructions
- Cut the onion into small pieces.
- Slice the leeks in not too big parts.
- Put this together with the ham hocks, split peas, and all the beef stock in the soup pan.
- Bring to a boil and when it boils turn down the gas.
- Let this soup simmer for 4 hours.
- Turn off the heat and let the soup stand until the next morning.
- Heat the soup (while whisking now and then) and get the meat out of the soup when it's warm. Cut the meat into small pieces.
- Put everything back in the pan and heat until it's just boiling. Serve.
Notes
- 12 ½ pint (6 liters) is a large amount. And if you don't have a family feast then the amount of this recipe can be too much. But what to do? What you can do then is freeze it in freezer boxes in portions (and then you divide that just as my mother among your children !!).
- To make it really traditionally eat it with rye bread and bacon. But also nice is to serve a breadstick with bacon.
- The soup simmers long for 4 hours. That way the peas fall apart and you get a delicious thick soup.
- Don't worry if the soup isn't eaten at once. If the soup rests for one night, the flavor becomes richer (and personally I think even tastes better).
Leave a Reply