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Dutch pea soup served with rye bread and smoked bacon (katenspek) Erwtensoep (Dutch: [ˈɛrtə(n)sup] ⓘ), also called snert (Dutch: ⓘ), is the Dutch version of pea soup. It is a thick stew of green split peas, different cuts of pork, celeriac or stalk celery, onions, leeks, carrots, and often potato.
This soup comes in a microwave-safe container, which is convenient to take on the go. I heated it up for a minute and 15 seconds and gave it a stir before digging in.
Slow Cooker Split Pea Soup Recipe Ingredients. 1½ lbs dried split peas. 4 cups chicken broth. 2 cups water. 5 medium carrots, diced. 1 medium yellow onion, diced. 2 cups cooked ham, diced.
Get the Smoky Split Pea Soup recipe. Mike Garten. ... Supergreen Mushroom & Orzo Soup. Get a serious dose of green from the broccoli, spinach and pesto in this comforting, one-pot option ...
In the winter the Dutch serve a dish called erwtensoep which is primarily made from green split peas. In the Caribbean, split peas are a key ingredient in many Indian dishes. Moroccan Berber cuisine has “tamaraqt” or yellow split pea soup with olive oil and cumin added. Salt, garlic and onion can be added to taste. It is eaten with bread.
The use of legumes and lentils is significant and used in several German soups, such as split pea soup. [2] Common soups in German restaurants include oxtail , beef or chicken broth with noodles, dumplings , or rice, goulash , split pea, cream of asparagus , turtle soup ( Echte Schildkrötensuppe ) and cream of lobster.
The recipe, written by Andrea Rinkevich, offers the opportunity to mesh the holiday flavor of pumpkin with the traditional New Mexican green chile into a cold weather comfort dish.
The soup is served warm with boiled pieces of apple and plums, goose liver sausage and the boiled innards of the goose. Split pea soup is a thick soup made in the Caribbean from split peas, and usually includes provisions (plantains and root vegetables such as cassava and eddo) and some type of meat. The soup may also be called barley soup (if ...
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