More Great Recipes: Eastern European

Erwten Soup - Pea Soup from the Netherlands

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Member since 2007

Serves | Prep Time | Cook Time


6 cups green peas
4 slices bacon
6 pigs feet
6 leeks
6 tablespoons unsalted butter
3 carrots, diced
2 cups celery, chopped
1 pound knock or met-wurst
2 large onions, 1/2 teaspoon pepper

Cook the peas in six quarts water until tender. Add the pigs feet and simmer for at least 2 hours. Then add the bacon. In a medium frying pan melt the butter, add onions, leeks and celery and sauté until onions are light brown; add to the soup. Then cut the wurst in 2 inch pieces and add to the soup. Add pepper. This soup taste better if it stands overnight. You might have to add water as soup have tendency to become thick.

Smaaklijk Eten! Het is de smaak dat verteld het verhaal (It is the taste that tells the whole story).

The Source of this recipe is "Mama's Favorite Dutch Recipes"

Pairs Well With


Warning this is not a low calory or low fat soup.

Axel I'll try your soup but substitute ham hocks for the pigs feet -- shouldn't make a big difference do you think? Bonjody

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