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Best Split Pea Soup Recipe (Erwtensoep)
This savory split pea soup recipe is the perfect meal on a cold evening... Serve it with rye bread and butter!
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Servings 4 people
Calories per serving 624 kcal
Ingredients
- 1 lb dried split peas (450 g)
- 3 large garlic cloves peeled
- 7 oz bologna sausage (200 g), smoked
- 5 cups water (1,2 l)
- 3 bay leaves
- 1 sprig fresh rosemary
- 1 vegetable bouillon cube or chicken bouillon cube
- 3 tbsp unsalted butter
- 4 cloves
- nutmeg
- pepper
- salt
Instructions
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Soak the split peas in water for at least 2 hours in a large pan or in the bowl of your Cook Processor.
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Drain the split peas and add them to the bowl of your KitchenAid Cook Processor fitted with the MultiBlade. Add the peeled garlic, bay leaves, fresh rosemary and cloves.
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Pour in the water and add the cube of bouillon. Season with a dash of pepper and a pinch of nutmeg.
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Close the bowl of the Cook Processor and select BOIL P1. Adjust the cooking time to 1 hour. Press Start to activate the program. Set the lowest speed INT. In the end the split peas should be very tender, look mushy and fall apart. Press cancel to exit the keep warm mode.
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Remove the bay leaves and what remains of the rosemary sprig. Add the unsalted butter. Close the lid and blend the ingredients into a very silky soup.
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Add extra water if you think the soup is too thick. Then check the seasoning and add extra pepper or salt to taste if necessary. Remove the MultiBlade and insert the StirAssist. Slice the bologna sausage up into bite-size bits and add it to the pea soup. Close the lid and press Quick Stir for a couple of seconds. Let the pea soup rest for another 15 minutes. Then scoop the pea soup into large bowls. Serve piping hot with some toasted bread.
