Dutch pea soup (with optional tempeh croutons)
"It is winter in Narnia, and is has been for ever so long." - C.S. Lewis
I'm telling you straight away. This is not the prettiest dish to photograph, but is sure tastes good. And that's what matters, right? I read Sarah B.'s newest blog post (I'm so making that dish) yesterday. She wrote: "I'm over winter, but winter definitely isn't over." It's true. February is the August of winter, and we in the northern hemisphere all know that it can be quite hot late in summer. So, the opposite is also true. Ask the people in Boston and New York.
Here in The Netherlands the weather has been beautiful lately though. The sun has been shining and while I was riding my bicycle I was dreaming of spring. But also on the warmer days of winter, pea soup still tastes great. My boyfriend loved it and that's a good sign!
This soup is both warming and filling. Most people add lots of meat and eat it for dinner with a piece of rye bread with bacon. I like it both: with meat or vegetarian. Last week I decided to top the soup with tempeh croutons. Super easy and nice for a change. Perfect for vegans.
Dutch pea soup ('Snert')
300 grams green split peas, rinsed & soaked 12 hours
1 1/2 liter water (6 1/4 c.)
2 vegetable bouillon cubes
1 heaping teaspoon salt
1 large carrot, diced
1 onion, finely chopped
1 leek, cut in rings
a quarter celeriac, peeled and diced
a pinch of pepper
For the croutons:
8 ounces tempeh, cut into cubes
1/4 cup apple cider vinegar
1/4 cup maple syrup
1 tbsp olive oil
pinch of salt and pepper
Add the peas and the bouillon cubes to a large pan, filled with water. Bring to a boil, lower the heat and let it simmer for about an hour, with the lid on the pan. Stir regularly.
Add the vegetables and a large pinch of black pepper and if necessary a little water. Not too much, you an always add more if need at the end. Stir and let simmer for another half an hour. Leave the lid off.
While your soup cooks, combine the apple cider vinegar, maple syrup, salt and pepper, and oil in a small bowl. Add the tempeh croutons. Toss to coat and set aside for 10 minutes. Preheat the oven to 190 C (375 F). Arrange the cubes in an even layer on a baking sheet and place in oven.
Bake for 15 minutes, or until croutons are browned, flip them halfway through.
If your soup is cooking for 1.5 hours, blend, using an immersion blender, until the soup reaches a consistency you like (be it chunky or smooth). Season tot taste with salt and pepper if needed. Add the croutons.
PS: Thanks mom for the recipe, I've enjoyed this meal on my winter nights at home. <3