Flavourful Cooking

Nº 12 · Dutch & European · serves 4

Old-Fashioned Dutch Pea Soup with Smoked Sausage

Thick Dutch snert with split peas, vegetables and sausage. Just right for that rare cold winter's day on the Costa.

€8–10approx. €2.00–2.50 ppMild20 min prepLOW 8–9 hrs · HIGH 4–5 hrsFreezes well
Old-Fashioned Dutch Pea Soup with Smoked Sausage

Ingredients serves 4

Tick off what you already have at home.

  • CarrefourEl Corte InglésTienda asiática

    Aisle: legumbres. Not standard in Spain; look for 'guisante partido' or 'matar dal' in Indian shops.

  • CarniceríaMercadonaMAS

    Aisle: carnicería. 'Panceta fresca' is unsmoked pork belly, often sliced; don't confuse it with bacon.

  • CarrefourMercado municipalAny supermarket

    Aisle: frutería. Celeriac is not always available; celery sticks ('apio en rama') are everywhere.

  • Budget tip: Spanish smoked sausages instead of Dutch smoked sausage (approx. €1.50)

    LidlAldiCarrefour

    Aisle: charcutería. Lidl and Aldi often have German smoked sausages; elsewhere look for 'tipo Frankfurt'.

To serve

Method

  1. 1

    Rinse the split peas in a sieve until the water runs clear; no need to soak them. Put them in the slow cooker with the water, stock cubes and bay leaf.

  2. 2

    Chop the leek, celery, carrots, onion and potato small and stir them in. Lay the ribs or pork belly on top.

  3. 3

    Cook for 8–9 hours on LOW or 4–5 hours on HIGH. Stir once after a few hours, as split peas sink to the bottom.

  4. 4

    Lift out the meat, pull it off the bones and chop it small. Return the meat and the sliced sausage and heat for another half hour.

  5. 5

    Stir the soup vigorously or blend part of it. Too thick? Add hot water. Only now season with salt and pepper.

Flavourful Cooking · slowcookerspain.com/en/recipes/old-fashioned-dutch-pea-soup-with-smoked-sausage/