Thick split pea soup: the spoon almost stands up
Split peas need no soaking. They slowly cook down into a thick base, in which leek, carrot, celeriac and potato then cook through. This soup becomes even thicker and tastier the next day.
Editorial team Holland Magazine ·
Pea soup is known throughout the Netherlands. This is our own vegetarian home version, with celeriac, leek and potato.
Allow extra time to cool food before storing it.
Equipment
Large heavy-based soup pan with a lid, colander, stick blender (optional).
Ingredients
- 500 g green split peas
- 2000 ml water
- 150 g peeled onion
- 200 g leeks, weighed after trimming
- 200 g peeled celeriac
- 200 g peeled carrot
- 300 g peeled floury potato
- 2 bay leaves
- 10 g leaf celery
- 8 g salt
- 1 g ground black pepper
Method
- Rinse the split peas in a colander under cold water. Bring them to the boil with 2 litres of water and the bay leaves. Skim off the foam, turn the heat down and simmer gently with the lid ajar for 45 minutes. Stir across the bottom now and then.
- Chop the onion, slice the leeks into rings and cut the celeriac, carrot and potato into 1 cm cubes. Rinse the leeks well.
- Add the vegetables and simmer for another 40–45 minutes, until the peas and potato fall apart and the soup is thick. Stir regularly, as thick soup catches easily. Only add water if the soup becomes too thick to stir.
- Remove the bay leaves. If you like, blend part of the soup with the stick blender for a smoother texture. Stir in the salt, pepper and finely chopped leaf celery and serve hot.
Storage
Cool leftovers within 2 hours, for example by putting the pan in a basin of cold water and stirring occasionally, then refrigerate covered at 4 °C. Eat within 2 days. Reheat once until steaming hot throughout, adding a little water.
Allergens
Celery (celeriac and leaf celery).
Our own adaptation for home cooking, not kitchen-tested. Times are guidelines; check the result described in the method.