Dutch pea soup, this is the best winter soup I know. If you want it to be really good, make it a day in advance.
It is a very old traditional soup, and as a consequence, there are a lot of different recipes to be found. I do not use one recipe, but always try something different myself. The result of the soup, should always be a very thick (almost the consistency of sauce) soup.
notes on the ingredients:
About the meat: The meat I use is a block of smoked bacon. (Since I have realised that bacon can have a lot of different meanings, here is a picture of what I mean.
more traditional is using pig feet or ribs.
About the carrots: In holland we have different varieties of carrots. the one used here is the "winterpeen"(winter carrot) this is a very big carrot, so if I say 2 carrots in the ingredients list, this is ca. 500gr. Off course you can also use parsnips instead of carrots (or use both)
ingredients:(all amounts of meat and vegetables in this recipe can easily be changed to taste.)
500 gr split peas
500 gr. bacon (see above)
2 bouillon cubes
2 laurel leaves
2 big carrots (ca 500gr.)
a bunch of celery
rinse the peas, put in 2 liter of boiling water with bacon, laurel and bouillon. get to a boil again, and remove the foam.
rinse, peel and dice the vegetables (leek in rings or halve rings)
After 1 hour, remove the meat, and cut into cubes. (if you use meat with bones, remove bones) Add meat and vegetables to the soup.
boil for 45 minutes. (the soup has to boil long enough to make the peas into a pulp.)
Cut up celery , and add to the soup.
Let the soup cool down and stand for 1 day.
When heating up the soup, do it on low heat, and try not to boil it.