A watercolour of a thick yellow-green split pea soup with sliced frankfurters and carrot
Generated with OpenAI gpt-image-1
Adapted from Erwtensoep and its British cousin pea and ham soup

Split pea and frankfurter soup

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 6 months, set by Olive oil.

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves
4
Burners
1
Pans
1
Water
1.6 L
Active
10 min
Total
70 min

Ingredients

Split peas need no soaking, which makes them the most convenient dried pulse in the cupboard and the most overlooked. They do need an hour, and they reward it by turning into soup without any help.

  1. Oil, dried onion two minutes.
  2. Split peas in with 1.4 litres of water and the stock cube. Brought to the boil, then down to a simmer.
  3. Skim the foam off in the first five minutes. It is harmless and it tastes of nothing good.
  4. Lid slightly ajar, 50 to 60 minutes, stirring occasionally. They will collapse entirely. That is the dish working, not a fault.
  5. Drained carrots, chopped, in for the last ten minutes.
  6. Frankfurters sliced in for the final five, just to heat.
  7. Plenty of pepper. Mustard at the table.

If it is too thick, water. If it is thin, ten more minutes with the lid off.

Serves 4 generously.

What this was adapted from

Erwtensoep and its British cousin pea and ham soup: split peas cooked down with cured pork

  • a ham hock simmered for hours → tinned frankfurters added at the end

    The hock supplies salt, fat and gelatine over three hours. Frankfurters supply the first two immediately and none of the third, so the body of the soup has to come from the peas being cooked until they collapse, which they will.