New Amsterdam Pea Soup Recipes

TRADITIONAL DUTCH PEA SOUP

Steps:

• Rinse peas, remove bad ones and soak in 2L water with salt for 12 hours.
• Bring the peas with the soaking water to the boil and simmer for about 2 hours until tender and cooked. Add the bacon and pork trotter after 1 hour.
• After the 2 hours, take out the meat and pour of the cooking liquid. Use a masher to mash the peas, I prefer them fine but you can also leave some chunks.
• Pour the cooking liquid back and put the meat back in. Also add in the potatoes, celeriac, leeks and celery.
• Season with salt and pepper, and add some more water if the soup is too thick.
• While stirring, bring soup back to a simmer and cook until vegetables are tender.
• Meanwhile heat the smoked sausage (follow instructions on packaging) and slice.
• Take out the bacon and slice. The sausage and bacon can be served on the side, or can be put back in the soup.
• Take out the pork trotter, serve on the side, or slice off the meat and put back in the soup.
• If preparing in advance: refrigerate everything and prepare smoked sausage when serving.
• Serve in big bowls with slices of rye bread, that can be topped with the bacon or the sausage, and some mustard.

FRESH PEA SOUP

Steps:

• Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
• *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.

NEWFOUNDLAND-STYLE PEA SOUP

Steps:

• Place the beef into a container and cover with water. Soak overnight in the refrigerator to remove excess salt. Drain, rinse, and cut into small cubes before using.
• Bring the cubed beef, peas, and water to a boil in a large pot over high heat. Reduce heat to medium-low, cover, and simmer until the peas have softened and mostly dissolved, about 30 minutes. Stir or whisk frequently to help the peas dissolve, and to keep the soup from burning on the bottom of the pot. Stir in the carrots, turnips, and black pepper, continue simmering until the vegetables have softened, about 15 minutes more.

NEW AMSTERDAM PEA SOUP

Steps:

• In large heavy pot over medium heat, combine the peas, water, ham hocks, bacon, leeks, onion and carrot. Cut one half of celery root into large chunks and add along with cloves, bay leaf, peppercorns and mace. Bring to boil and simmer, partly covered, until peas are very soft, about 2 hours, stirring occasionally.
• Remove and discard ham hocks. Mince remaining celery root and add along with diced celery to the pot. Continue to simmer until vegetables are soft, about 30 minutes, stirring occasionally.
• Add sliced sausage and cook about 5 minutes. Season with salt and pepper and garnish with parsley.

REAL FRENCH-CANADIAN PEA SOUP

Steps:

• Put peas in large pot, and wash/rinse with water. Add the 5 cups of water, and bring to a rolling boil. Leave boil 5 minutes, turn heat off and cover for an hour.
• Add the carrots, onions, and half of the oil. Bring back to a boil, cover, then leave to simmer for an hour or until the onions are translucent. If a creamier, thicker consistency is desired, leave to cook longer.
• Add the remaining oil, soy milk and spices.
• Serve. Enjoy!
• Vegans-Use only soy milk.

NEWFOUNDLAND PEA SOUP

Steps:

• Soup: Add the 2 cups of yellow split peas to the saucepan with the water and the onion.
• Bring to a boil, and allow to simmer for 30 minutes or until tender.
• Add the ham, carrot and turnip and cook for about 15 minutes or until vegetables are softened.
• Add in potatoe and cook until soft.
• Dumplings: Mix together flour, baking powder, and salt in a mixing bowl.
• Cut margarine into the flour until the mixture looks like fine crumbs.
• Stir in water.
• Drop the dough into the soup by spoonfuls.
• Boil uncovered for 10 minutes.
• Cover and cook for 10 more minutes.