Back to Recipe Menu

Dutch pea soup

Method

  • The day before serving, soak the cannelini beans overnight in cold water. Drain well.
  • Bring 4 litres water to the boil in a very large, heavy-bottomed pot.
  • Add the split peas and a little ground pepper. Mix well and bring to the boil again, skimming the top. Then turn the heat right down and simmer for 2-3 hours until it is almost a puree consistency, regularly stirring, being careful that the peas don't stick to the bottom.
  • When ready, add another litre of water to the pot, together with the celeriac, leeks, celery, cannelini beans, spare ribs and a pinch of salt. Mix well and simmer for about another hour until the beans are reasonably tender, stirring now and again and adding a little more water if needed.
  • Add the stock, bacon and sausages. Mix well and gently cook for another 45-60 mins, stirring now and again. Taste for seasoning.
  • Then remove all the meat and cut up where needed.
  • Serve the soup in large bowls with buttered bread and the mustard on the side.
  • nb. This soup is just as good, if not better, reheated.
  • from "Winter Food" by Jill Norman

Ingredients

  • 2 handfuls dried cannelini beans
  • 750 gm green split peas, washed well & drained
  • sea salt & freshly ground pepper
  • 1 small celeriac, diced
  • 2 leeks, diced
  • 4 celery stalks, diced
  • 10-12 spare ribs
  • 1 litre chicken stock
  • 1 x 4 cm thick piece rindless bacon
  • 6 pork sausages
  • slices of rye bread
  • unsalted butter
  • Dijon mustard

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm