STREAMING NOW: Simply Nigella

Hollandse Erwten (Split Pea) Soup

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This soup is great especially in the fall or winter. My Mother Ina was a great cook and I'm happy I can reproduce some of her best recipes.”
READY IN:
2hrs 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Empty split peas from package,; wash and check for foreign matter.
  2. Cut carrots, celery, bacon and onion into 1/4-inch dice; set aside.
  3. Peel and quarter potato; set aside.
  4. Add Bacon to 6 quart pot and over medium heat stir and fry until crispy.
  5. Remove Bacon and discard all but a teaspoon of bacon fat.
  6. Add onions and cook until caramelized.
  7. Add 4 quarts water and split peas to the pot on high flame; bring to boil.
  8. Turn down flame to low to medium.
  9. Add potato and rinsed ham hocks.
  10. Cook approximately 1 hour or until potato is almost done.
  11. Add celery and carrots.
  12. Cook an additional 20-30 minutes.
  13. Take the ham hocks out of the pot and remove the meat.
  14. Take your potato masher and mash the potato to thicken the soup.
  15. Add the ham hock meat.
  16. Stir this soup occasionally as the peas tend to stick to the bottom of the pot.
  17. Do not add salt and pepper as ham hocks may be salty enough.
  18. Serve with croutons.
  19. Add salt and pepper to taste.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: