Recipe for a traditional Dutch pea soup, made from split peas. The traditional Dutch dish that is served in winter is a very thick soup that is often eaten with a smoked sausage.

Preparation time: 3 hours
Quantity: for 6 to 8 people.
Ingredients Dutch pea soup:

1. 500 grams split peas
2. 400 grams pea soup vegetables
3. 700 grams pork knuckle bone or 600 grams shoulder chops
4. 1 smoked sausage
5. 100 grams smoked bacon
6. salt
7. hydrolysed vegetable protein powder
8. 10 grams pea soup herbs and spices

Preparation:

1. Rinse the split peas well with normal water
2. Add the split peas, gammon/pork chops in a pan with water. Boil and foam the soup.
3. After a few minutes drain the water pan and fill the pan with more than 2 litres of water and again boil and add the pea soup vegetables.
4. As it cooks leave it boiling at a low heat stove
5. Cut the bacon into cubes and add it to the soup
6. Flavor by adding pea soup herbs and spices, salt and hydrolysed vegetable protein powder.
7. Cook the smoked sausage in the soup for the last 15 minutes.
8. Remove the smoked sausage from the pea soup and cut the sausage into slices.
9. Add the sliced smoked sausage back to the soup.
10. Allow the pea soup top cool.
11. The next day you can warm the pea soup gently by stirring regularly (If the pea soup is too thick add a little water)

Tip: Serve the pea soup with bacon on rye bread.