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Ingredients
1 pound split peas, washed
3 quarts water
2 large ham hocks
¼ pound smoked bacon, diced
3 leeks, washed and chopped
1 large onion, coarsely chopped
1 medium-size carrot, peeled and cut into large chunks
1 medium-size celery root, peeled and cut in half
2 cloves
1 bay leaf
6 peppercorns
⅛ teaspoon ground mace
1 rib celery with leaves, diced
1 pound kielbasa or other smoked cooked sausage, cut into ¼-inch rounds
Salt and freshly ground pepper to taste
½ cup chopped parsley
Nutritional analysis per serving (8 servings)
49 grams carbs; 133 milligrams cholesterol; 740 calories; 15 grams monosaturated fat; 6 grams polyunsaturated fat; 12 grams saturated fat; 37 grams fat; 15 grams fiber; 1696 milligrams sodium; 54 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In large heavy pot over medium heat, combine the peas, water, ham hocks, bacon, leeks, onion and carrot. Cut one half of celery root into large chunks and add along with cloves, bay leaf, peppercorns and mace. Bring to boil and simmer, partly covered, until peas are very soft, about 2 hours, stirring occasionally.
- Step 2
Remove and discard ham hocks. Mince remaining celery root and add along with diced celery to the pot. Continue to simmer until vegetables are soft, about 30 minutes, stirring occasionally.
- Step 3
Add sliced sausage and cook about 5 minutes. Season with salt and pepper and garnish with parsley.
Private Notes
Comments
I can't say I followed this recipe exactly, but I used it as a reference for a mash-up with some other pea soup recipes. To mention all the changes I made to this one would invite snarky remarks! The basics are all good, the quantities of veggies are flexible, and I did try the cloves and peppercorns (along with smoked paprika and thyme.) Good comfort soup.
In the Netherlands this is called snert. Best eaten after iceskating with a piece of roggebrood. Making it now. Thanks
This recipe is what I think of when I think split pea soup. Delicious, right down to the tiniest amount of mace!
I made this with apple smoked bacon and 2 fresh pigs feet. The bacon and kielbasa gives enough smokiness for us. Freezes well in quart yogurt containers. Thanks for the recipe
Delightful Erwtensoep! My next door neighbor, a caterer, handed me a couple of leftover ham hocks last week . Of course I had to make pea soup! I had a hard time finding usually plentiful lee's (what was the run on leeks, I wondered...what are people making with them this time of year ?), but I did find 3 - only used 2, tho (saved one for a potato/mushroom pie). Stores had zero celeriac, anywhere, so I just put in a bunch more celery. And I forgot the sausage at the end. It was fabulous.
I can't say I followed this recipe exactly, but I used it as a reference for a mash-up with some other pea soup recipes. To mention all the changes I made to this one would invite snarky remarks! The basics are all good, the quantities of veggies are flexible, and I did try the cloves and peppercorns (along with smoked paprika and thyme.) Good comfort soup.