Let's start cooking Erwtensoep/Peas soup!!

Hi there again!!

Before I thought about aiming the blog more at food and cooking as there has not been a lot of traveling going on lately, so here is the first post.....And what better way to start to adding cooking to the topics on my blog then with a truly Dutch dish!! The Dutch readers must have already recognized the picture and think 'aaaaaaaah Erwtensoep, lekker!!' ('aaaaaaah Peasoup, delicious!!). Indeed I made my first Erwtensoep, let me give you the recipe as I made it.

- Pig leg
- Pig ribs
- Celeriac
- Split green peas (dried, soaked in water overnight)
- Green peas (dried, soaked in water overnight)
- 1 Cube of vegetable broth, 1 cube of beef broth,
- the leaves of a bunch celery
- 1 big carrot
- 2 or 3 potatoes
- 1 big leek
- A couple of bay leave
- 2 smoked sausages

Side dish
- rye bread or black bread (roggebrood), with a type of bacon called Katenspek

So how do all these ingredients come together?? Well it is actually very simple, you just need to have time, as this kind of dish falls under the label sloooooooooooooooooow cooking.....

First one chops the leg of the pig in 2 (it is easiest of course to let the butcher do that), this way the bone really manages to release its flavour. Together with the ribs one puts this in a big pan and adds water so everything is covered and lets this boil/simmer for 2 hours. I then added the peas and the cubes of bouillion and left this to simmer for another hour. Already after leaving this simmer for about 30min with the occassional stir (it is recommendable to use a flame devider or a simmerplate to prevent the peas etc from burning and sticking to the bottom of the pan and to stir every 5min or so), you can see that the peas are really starting to fall apart and releasing the typical fragrance and giving the structure to the soup. Then I added the roughly chopped (cubes of 2 cm) Celariac, big cubes of carrot, bay leaves, chopped leek, and cubed potatoes. To help the soup a little bit in terms of structure I used the blender to wiz the soup up a bit, however I only used the blender on the bottom of the pan as I did not want the carrots and celeriac to be all mashed. The last things I added were the sausages (in slices) that I already heated for 20 minutes in water that was just under a boil (the water should not boil it will make the skin of the sausage crack, which is not what we want) and the celerary leaves roughly chopped. After leaving the soup simmer for a bit more and stirring it a lot the soup was ready to be served together with the bread and bacon on the side. Unfortunatly as we had guests I forgot to take pictures of the end result, but the taste was excellent and very authentic :D

So if you are ever in winterish conditions and want to make a trully rewarding filling soup, consider making Erwtensoup!! They also make this kind of soup in Germany and actually the name of the bacon, Katenspek, comes from German where the Kate part means 'keet' in Dutch, or lower social class simple small house where the bacon was kept to dry.

Erwtensoep together with hot chocolat milk (with rum) are the traditional food you can buy near or on an ice scating ring in Holland in a stand called Koek en Zopie. Koek is cake and zopie comes from 'soopje' signifying a shot of alcohol (in order to keep warm).

That was the end of Dutch culture cooking history class ;)

See you next time with some other dish, maybe asian?

Cheers
Jody