Erwten soup (Dutch pea soup)

Paul Bloxham's version of traditional Dutch split pea soup uses a full-flavoured pork hock, slowly simmered to hearty perfection
Erwten soup (Dutch pea soup)
  • Rating:
  • Serves: 8
  • Cook Time:
  • Prep Time: 45 minutes plus overnight soaking
  • Effort: easy


  • 500 g ham hock
  • 400 g split peas
  • 1.5 litres water
  • 1 tbsp salt
  • 1 tsp chopped parsley
  • 1 onion, chopped
  • 3 sticks celery, chopped, plus leaves
  • 1 medium carrot, chopped
  • 1 medium potato, diced
  • 1 smoked pork sausages, sliced
  • 1 chicken stock cube
  • crusty bread rolls, to serve


1. Place the pork hock in large saucepan, cover with boiling salted water and simmer on a low flame for 1½ hours.

2. Add the peas and continue cooking for a further hour, stirring occasionally.

3. Tip in the parsley, onion, celery, carrots and potato, and continue to cook until tender - another 10 minutes.

4. Stir in the stock cube till it dissolve, and add the smoked sausage. If the soup seems a little dry at this point, you can also add a little water.

5. Remove the pork hocks from the soup and flake off the meat with a sharp knife; cut into small bite-sized pieces. Return the meat to the saucepan and cook for a few minutes more.

6. Serve straight away with crusty rolls.

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