Here is the basic recipe for a 10 liter batch.
1 kilogram split peas, 1 large smoked eisbein, 3 large carrots, 10 large leeks, bunch of celery (including leafs), 2 large sweet potatoes, bunch of coriander, smoked sausages
Other veggies such as turnips, etc. to own liking. Spices and herbs also to own liking. We usually add a teaspoon of curry.
How to prepare:
Bring the spit peas to boil in 7 liters water and let it simmer (stir every now and then) until peas are completely dissolved. This can take up to 3 hours. In a separate pot boil the eisbein in 2 liters water and let it simmer until meat comes easily loose from the bone.
Add the fine cut meat and the brine of the eisbein to the pea soup.
Add the chopped carrots, sweet potato slices and chopped celery stems followed by the chopped leeks. During the last minute of the simmering add the chopped celery leafs and, to your own liking, the spices and the herbs.
The finishing touch:
Divide the soup over the containers (size depending on number of people, etc.) and put these in the freezer.
Whenever you decide to indulge yourself with a delicious Dutch pea soup take a container and put the content in a pot. Let it slowly melt on a low fire (every now and then stirring) and add the sliced smoked sausages. Bring it slowly to the boil. Now it’s ready to serve. Serve with chopped coriander op top. Traditionally the Dutch serve the soup with a slice of rye bread dressed with a thin slice of raw bacon. ‘Smakelijk Eten‘ (Bon Appétit).