Erwtensoep — Dutch Split Pea Soup

Ingredients

• 1 lb dried split peas, rinsed
• 8 cups water or stock
• 1 onion + 2 carrots + 2 celery stalks, diced
• 1 potato, diced
• 1 bay leaf + ½ tsp thyme
• 6 oz smoked sausage, sliced (optional)
• Salt and black pepper
• Rye bread, to serve

Method

1. Simmer the split peas in the water with the bay leaf, partially covered, for 30 minutes, skimming any foam. No pre-soak needed — split peas are the impatient cook's legume.
2. Add the onion, carrots, celery, potato, and thyme. Simmer 25–30 minutes more, until the peas have completely surrendered into a thick purée.
3. Add the sausage (if using) for the final 10 minutes to warm and lend its smoke.
4. The Dutch standard: a spoon should stand upright in the pot for a moment before slowly toppling. Too thin? Simmer uncovered. Too thick? A splash of water.
5. Season well and rest 10 minutes — erwtensoep famously tastes better the next day, and the day after that it approaches perfection. Serve with rye bread.