Dutch-Style Pea Soup with Smoked Sausage and Rye

A thick Dutch pea soup of split peas simmered with smoked sausage, sweet root vegetables, and dill, finished with buttered rye. It warms the canal-side mornings of Silver Scales Before First Beer, when Golden Age Amsterdam woke to brine and rye.

Serves 6

Every recipe here is free to read.

Ingredients

• 2 cups dried green split peas
• 12 oz smoked pork sausage
• 1 large yellow onion
• 3 medium carrots
• 2 celery stalks
• 1/4 cup fresh dill
• 6 slices rye bread
• 3 tbsp cultured butter
• 2 bay leaves
• 8 cups water

Instructions

1. 1Rinse the split peas and place in a large pot with the water and bay leaves.
2. 2Dice the onion, carrots, and celery, then add to the pot with half the smoked sausage cut into chunks.
3. 3Bring to a boil, reduce to a gentle simmer, and cook uncovered for 60 minutes until peas are very soft, stirring occasionally.
4. 4Slice the remaining sausage into coins and pan-brown in a skillet until crisp.
5. 5Remove bay leaves, stir in most of the chopped dill, and season the thick potage with salt and pepper.
6. 6Toast the rye bread and spread with cultured butter, then ladle soup into bowls, top with browned sausage coins and remaining dill, and serve with the buttered rye.