Dutch Soup Recipe

Dutch soup might not have the same global fame as, say, French or Italian soups, but it’s a secret worth discovering. The Netherlands is known for its love of hearty, filling meals, especially in the colder months. Dutch soup recipes are designed to provide warmth and comfort, typically made with locally sourced vegetables, meats, and legumes.

These soups range from thick and creamy to light and brothy, but all share one common characteristic: they’re incredibly satisfying. One of the standout features of Dutch soups is how they balance rich flavors with simple ingredients.

So, let’s get to know Dutch soup a little better-starting with an easy-to-make, delicious recipe you can try out today!

One of the most beloved and traditional Dutch soups is "Erwtensoep" (or Split Pea Soup). This thick, hearty soup is often associated with the cold winter months, but it’s delicious enough to enjoy year-round. Erwtensoep is made with green split peas, vegetables, and usually some form of smoked sausage, creating a warming, filling dish that’s perfect for a cozy dinner.

Here’s how to make it!

Ingredients Needed

For this Dutch classic, you’ll need a few simple yet flavorful ingredients:

Green split peas (1 ½ cups): These are the heart of the soup, providing the signature creamy texture and earthy flavor.
Carrots (2 medium-sized, chopped): Carrots add sweetness and a slight crunch, balancing the richness of the peas.
Leeks (2, cleaned and chopped): Leeks bring a mild, onion-like flavor, deepening the overall taste.
Onion (1 large, chopped): A staple in many soups, onions provide a savory base for the broth.
Celery stalks (2, chopped): Celery adds a bit of herbal freshness and texture to the soup.
Smoked sausage (1-2, sliced): This gives the soup its characteristic smoky depth.
Smoked ham (optional, 1 cup diced): Adds extra flavor and meatiness, although you can skip it if you prefer a lighter version.
Garlic cloves (2, minced): Garlic brings an aromatic richness to the dish.
Bay leaves (2): These add an earthy, herbal flavor that rounds out the soup.
Fresh thyme (1-2 sprigs): A fragrant herb that complements the other flavors.
Vegetable broth (5 cups): A good-quality vegetable broth forms the base of the soup, adding salt and flavor.
Salt and pepper to taste: Essential for seasoning and balancing the flavors.

Cooking Instructions

This Dutch soup is all about slow cooking to develop deep, rich flavors, so be patient. Here’s how to prepare it:

Rinse the Split Peas: Start by rinsing the green split peas under cold water to remove any debris. Set them aside.
Prepare the Vegetables: Peel and chop the carrots, leeks, celery, and onion into bite-sized pieces. Mince the garlic as well.
Sauté the Vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion, leeks, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften and become fragrant.
Add the Garlic: Stir in the minced garlic and cook for another minute.
Add the Broth and Peas: Pour in the vegetable broth, add the rinsed split peas, bay leaves, thyme, and a pinch of salt and pepper. Stir everything together and bring it to a boil.
Simmer: Once the soup reaches a boil, reduce the heat to low. Cover and let the soup simmer for about 1 ½ to 2 hours, or until the peas are soft and the soup has thickened.
Add the Meats: Once the soup has thickened and the peas have broken down, add the sliced smoked sausage (and diced ham, if using). Continue to simmer for another 30-40 minutes, allowing the sausage to infuse its flavor into the soup.
Final Adjustments: Taste the soup and adjust the seasoning, adding more salt, pepper, or herbs if needed. Remove the bay leaves and thyme sprigs.
Serve: Ladle the soup into bowls and serve hot with a side of crusty bread. The soup is thick enough to eat on its own, but bread helps mop up every last drop!

Ingredient Insights

Green Split Peas: These peas are the star of the soup. They don’t require pre-soaking, unlike dried beans, which makes them a convenient choice. Split peas break down during cooking, creating a smooth, velvety texture without the need for blending.
Smoked Sausage: The smoky flavor of the sausage infuses the entire soup, making it rich and flavorful. Traditionally, Dutch people use “rookworst”, a type of smoked sausage, but feel free to substitute with any smoked sausage available.
Leeks: Often overlooked, leeks are a wonderful addition to soups. They have a subtle onion flavor that’s less harsh than regular onions and lend a depth that’s perfect for a dish like this.
Herbs: Thyme and bay leaves are classic herbs for hearty soups. Thyme has a warm, earthy flavor, while bay leaves add a layer of complexity without being overwhelming.

Expert Tips

Make Ahead: This soup actually improves with time, so feel free to make it a day or two ahead. The flavors meld and deepen, making it even more delicious on the second day.
Thickening the Soup: If you prefer a thicker soup, you can mash some of the peas with a potato masher toward the end of cooking, or use an immersion blender for a creamier consistency.
Broth Matters: The quality of your broth is important. Homemade vegetable or chicken broth will elevate the soup, but store-bought broth will work if it’s of good quality. Avoid low-sodium broths if you want a richer flavor.
Toppings: Serve your soup with a dollop of sour cream or a sprinkle of fresh parsley to add a fresh contrast to the rich flavors.

Recipe Variations

This basic Dutch split pea soup recipe is versatile. Here are a few ways to make it your own:

Vegetarian Version: Skip the sausage and ham, and add extra vegetables like potatoes, turnips, or parsnips for texture. You can also use vegetable broth instead of chicken or beef broth.
Spicy Kick: For those who love a little heat, try adding some chili flakes, or even a diced jalapeño or two when sautéing the vegetables.
Add Potatoes: Some variations of Dutch split pea soup include potatoes for extra bulk and a creamier texture. Add peeled and diced potatoes to the soup when you add the peas.
Herb Variations: If you want to experiment with different flavors, try adding a sprig of rosemary or a dash of smoked paprika for a smoky twist.

Final Words

Dutch soup isn’t just a dish-it’s a part of the culture, a reflection of the country’s long winters and the need for filling, comforting meals. From the rich, earthy flavor of split peas to the smoky sausage, it’s a meal that will not only warm your body but also your soul. Whether you’re making it on a chilly day or serving it for a family dinner, it’s sure to become a staple in your recipe rotation.

Dutch Soup Recipe