Ertjiesop (Split Pea Soup)
Ertjiesop (Split Pea Soup). Follow this simple method to recreate a beloved classic at home.
Ingrédients
- 500 g dried split peas
- 1 onion, chopped
- 2–3 carrots, chopped
- 2 potatoes, cubed
- 2 celery stalks, chopped (optional but traditional)
- 2 cloves garlic, minced
- 1–2 smoked ham hocks / soup bones (or bacon pieces)
- 1–2 stock cubes (chicken or vegetable)
- 1–2 bay leaves
- 1 tbsp oil
- 1.5–2 L water
- Salt and pepper to taste
- A pinch of thyme or mixed herbs (optional)
- Chopped parsley for serving (optional)
Instructions
- 1. Rinse the peas: No soaking needed. Rinse well under cold water.
- 2. Build the base: Heat oil in a large pot. Fry onion until soft, then add garlic.
- 3. Add meat (optional): Add ham hock, bones, or bacon and cook briefly to release flavour.
- 4. Add everything else: Stir in split peas, carrots, potatoes, celery, bay leaves, stock cubes, and water.
- 5. Simmer: Bring to a boil, then reduce heat and simmer for 1.5–2 hours, stirring occasionally.The peas will break down and thicken the soup.
- 6. Adjust texture: If too thick, add a bit of water. If too thin, simmer longer or mash slightly.
- 7. Final touches: Remove bones, shred any meat back into the soup, and season with salt and pepper.
