Erwtensoep met Roggebrood

Name: Traditional Erwtensoep met Roggebrood from the Netherlands
Prep time: 30 min
Cook time: 150 min
Yield: 6
Cuisine: Netherlands
Ingredients: 500 grams yellow split peas (dried); 5 liters cold water; 300 grams smoked pork belly (spek) or smoked ham hock; 1 smoked sausage (rookworst); 200 grams leeks (about 1 large leek); 200 grams carrots (about 2 large carrots); 200 grams celery root (celeriac); 1 large onion; 2 stalks celery; 1 bay leaf; 2 cloves; 1 teaspoon dried thyme; Salt and freshly ground black pepper to taste; 4 slices rye bread (roggebrood); 4 slices smoked bacon (optional, for serving with the bread)

Erwtensoep met Roggebrood 🇳🇱 Netherlands

Split pea soup with rye bread

Soup Dutch

Made with

Split peas pork rye bread

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