Dutch pea soup (Groenterijke erwtensoep)

Name: Dutch pea soup (Groenterijke erwtensoep)
Ingredients: 1 leek; 1 bunch of carrots; 1 bay leaf; 1 tablet of low-sodium beef concentrate; 450 grams of dried peas; 300 grams of fresh peas; 15 grams of fresh mint

Soups - Dutch pea soup (Groenterijke erwtensoep) by Zaharia D. - Recipia

I came across this Dutch pea soup while looking for ideas for a hearty dinner, especially on chilly evenings. I’m drawn to the fact that it doesn’t require sophisticated ingredients and that the proportions are clear, without having to guess anything along the way. The recipe has simple steps, but the order makes a difference in texture. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 10 minutes (chopping vegetables) Cooking time: 1 hour and 25 minutes Servings: 6 Difficulty: easy Recipe type: hearty winter soup Ingredients 1 leek 1 bunch of carrots 1 bay leaf 1 low-sodium beef stock cube 450 grams dried peas 300 grams fresh peas 15 grams fresh mint Optional: smoked chicken breast or smoked sausage (added with the leek) Preparation method 1. In a large pot, add 2 liters of cold water. Add the dried peas, bay leaf, and beef stock cube. Let it simmer on low heat for about 30 minutes. The dried peas need time to soften; don’t rush this step. 2. Meanwhile, peel the carrots and slice them into not-too-thin rounds. After 30 minutes, add them to the pot. 3. Wash the leek, slice it lengthwise, and then cut it into rounds. Add it to the soup along with the carrots or immediately after. If you want a meat version, this is the time to add smoked chicken breast or smoked sausage, cut into pieces. 4. Continue simmering on low heat for another 45 minutes. The vegetables should be soft, and the soup will begin to thicken slightly from the peas. 5. Finally, when everything is well cooked, add the fresh peas (they can also be frozen if you don’t have fresh ones) and let it simmer on low heat for another 10 minutes. Fresh peas retain their color and add freshness to the soup. 6. After turning off the heat, sprinkle fresh mint leaves over the soup. It gives a refreshing touch without being overpowering. Why I make this recipe often It’s a hearty and simple soup, great for busy days. It keeps well, has a balanced flavor, and easily adapts based on what you have in the fridge. It doesn’t involve complicated steps and doesn’t dirty many dishes. Tips and variations Tips Use quality dried peas, not too old, so they cook evenly. If the soup seems too thick towards the end, you can add a little hot water. Check the flavor at the end; sometimes the beef stock isn’t salty enough. If you want a smoother soup, you can puree some of the vegetables with an immersion blender directly in the pot (but the original recipe doesn’t require this). Substitutions Leek can be replaced with green onions, but the flavor will be different. If you don’t have fresh mint, it’s better to omit it than to use dried. Fresh peas can be replaced with frozen without any issues. Variations You can add other root vegetables, but the classic recipe remains simple. For a heartier version, add smoked meat (chicken breast or sausage) at the step with the leek. Serving ideas The soup is served hot, with a little fresh mint on top. It goes well with dark bread or simple croutons. It’s suitable for both lunch and dinner. Frequently asked questions Do dried peas need to be soaked beforehand? It’s not mandatory, but if you soak them for a few hours, it shortens the cooking time a bit and the peas cook more evenly. Can I use only fresh peas? I do not recommend it, as the texture and flavor of the soup come from the combination of dried peas (which break down and thicken the broth) and fresh peas. Can the soup be frozen? Yes, it freezes quite well. Fresh mint is only added at serving, not before freezing. What is the role of the beef stock cube? It provides a base flavor, especially if you’re not using smoked meat. Nutritional values Approximately, one serving (without meat or bread) has about 220 kcal, 13 g of protein, 39 g of carbohydrates, 2 g of fat. Dried and fresh peas provide fiber and protein. If you add smoked meat, the values increase, especially in protein and fat. The calculations are approximate and may vary depending on the exact ingredients. Storage and reheating Pea soup keeps well in the refrigerator, in closed containers, for 2-3 days. When reheating, you can add a little water, as it thickens. I do not recommend storing it with mint inside; it’s better to add fresh leaves at each serving.

Dutch pea soup (Groenterijke erwtensoep)

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