Smashed Pea & Pork Soup
Dutch erwtensoep stripped down to its soul: smoky pork, split peas, and a broth you can finish in 20 minutes. Served thick and warming, just like Amsterdam makes it.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 22g
Ingredients
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Open the appInstructions
Step 1
Heat olive oil in a large pot over medium-high. Brown sausage slices until edges crisp, ~3 minutes; remove and set aside.
Step 2
Add diced onion and carrots to the pot. Sauté until onion softens and is fragrant, ~2 minutes.
Step 3
Pour in broth and add split peas, bay leaf, salt, and pepper. Return sausage to pot and bring to a boil.
Step 4
Lower heat and simmer 12–14 minutes until peas break down into a thick, creamy broth with some whole peas remaining.
Step 5
Remove from heat. Mash roughly with a potato masher or the back of a spoon until soup is thick and chunky-creamy.
Step 6
Taste and adjust salt and pepper. Ladle into bowls and serve hot.
Tools you’ll need
- large pot (5-quart minimum)
- wooden spoon
- potato masher or ladle
- measuring cups
- cutting board
- knife
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