November 30, 2010

Holland-Style Split Pea Soup

I love this time of the eating year: when we start cooking out of our pantries and when the Ball jars filled with lentils, peas, beans, and grains finally get re-opened and savory  (and incredibly cheap) dishes emerge. My dear friend, RW, was a real master of these foods, so this recipe is dedicated to him. We all know that split pea soup will never win the "most photogenic food of the year" award, so bear with me. This dish is hearty, and according to my friend, TS, the flavor comes pretty close to Erwtensoep, a traditional Dutch split pea soup. Add a dash of liquid smoke for an extra-meaty flavor. Perfect with a couple slices of toasty bread and makes enough to feed 6 or more hungry mouths.

3 cups dry split peas
9-10 cups water
2 bay leaves
1 tsp. dry mustard
2 tsp. salt
fresh ground pepper
2 cups minced onion
5 cloves garlic (minced)
3 stalks celery (chopped finely)
2 carrots (chopped finely)
1 potato (diced)
1 Tbs. apple cider vinegar
1/2 cup dry red wine

In a large soup pot (or cauldron)  heat up the salt, water, split peas, bay leaves, and mustard. Let these ingredients simmer for 20 minutes. Now add all of the other ingredients except the vinegar and wine. Let this mixture simmer for another 40 minutes. Add the vinegar, wine and fresh ground pepper and make adjustments to taste. Top with diced tomatoes, yogurt, olive oil, and herbs.


1 comment:

  1. I highly recommend this recipe. It stores well but needn't be frozen in my house, as it didn't last long. I added a dash of liquid smoke & it made for a good hickory accent. thanks NRG!!