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Not just a soup, but a "main meal" dish, into which almost anything is flung, 'Erwtensoep' forms part of the staple Dutch diet in winter. Station restaurants and cafes always have it on their menus and it is served in huge bowls, with the meat on a smaller plate; a knife, fork and spoon are provided.
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| What You Need: |
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1 pound dried or split peas
1 pound potatoes
6 pints water
1 pint milk
1 pound meat (ham or boiling bacon for preference)
Seasoning
A few leeks
A few sticks of celery
1 marrow bone
Chopped parsley
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| How To Cook: |
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1. Wash the peas and then soak them in 3 pints water overnight.
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2. The next day, simmer the meat and marrow bone in 3 pints boiling water; after 1 hour, add to the peas and the water in which they soaked and cook till soft - about 1 hour.
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3. Add the peeled and sliced potatoes 40 minutes before serving.
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4. Take out the marrow bone and the meat, scrape out the marrow and put this back in the soup.
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5. Sieve or mash the soup thoroughly, and add sufficient milk to thin.
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6. Season, add the leek and celery, cut up small, and cook for about 20 minutes, stirring occasionally.
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7. Stir in the parsley before serving.
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