荷蘭經典的豌豆湯，可是一道功夫菜呢！（©Cindy Liao攝影）
進入冬天的歐洲，溫度降到零下冷呼呼的令人發寒，荷事生非想要介紹在寒冷冬天裡，荷蘭人最愛的一道冬天料理：荷蘭豌豆湯–de Erwtensoep！
這豌豆湯湯如其名，難念的要命煮起來更是要花一番工夫。但這個似湯又似粥，遠看更像燉菜的荷蘭豌豆湯，可真的是在寒冬裡最好的暖胃選擇，小小一碗湯不僅能夠暖暖暖到你的心腸胃，充滿了當地冬天的蔬菜和肉類，更讓你喝飽能量高健康好，口味當然是……超！好！吃！（是筆者最愛的一道荷蘭菜）
我們當然會長篇大論地告訴你怎麼在家自己做這道功夫菜，但在這之前，要判定一碗成功的道地荷蘭豌豆湯，根據一位荷蘭媽媽的說法：如果你的湯匙插進湯裡而不會倒，恭喜恭喜！！你就成功啦！！！
讓湯匙在湯裡立正站好是一碗成功豌豆湯的條件。（©Olivia Dung 攝影）
另外，這道湯其實可以在大多的荷蘭肉舖買到現成手工作好的（當日冷凍），偷懶的人們也可以去買現成的回家加熱，就可以享受這道道地的荷蘭料理囉！現在我們就來介紹這道菜的食譜，提供給想挑戰看看的廚藝大師吧！（P.s.這道料理的食譜網路上都可以找得到，但因為這是荷蘭的家常菜，所以每個人做法會略有不同喔！）
荷蘭豌豆湯
份量 4 人份（料理時間約 3 小時）
食材
撥好的豌豆 300g
豬肩肉 400g
月桂葉 2 片
西洋芹葉子 1 小把（大約8根）
蔬菜湯塊 3 塊
芹菜根 200g（如果沒有可以直接以芹菜取代）
（軟）馬鈴薯 2 個
洋蔥 2個
荷蘭韭菜 200g
紅蘿蔔 300g
新鮮巴西利葉 1 小把（約 5 根）
煙燻香腸（rookworst） 1 條
液狀奶油 1 匙
鹽和胡椒
做法
1. 把豌豆、豬肩肉、月桂葉、一半的西洋芹葉子、高湯塊、2 公升的水全丟進一個大鍋裡，加點鹽。
2. 水煮滾後轉小火煮約 45 分鐘。
3. 同時間可以把芹菜根和馬鈴薯去皮切成小塊狀。
4. 把切好的芹菜根和馬鈴薯丟入已經煮了 30 分鐘的湯底裡。
5. 一旁把所有食材切好：洋蔥去皮切碎、荷蘭韭菜洗淨切細環狀、紅蘿蔔去皮切成小塊狀、剩下一半的西洋芹葉和巴西利葉切細碎、香腸切片。
6. 把湯裡的月桂葉、西洋芹葉撈出丟掉，豬肉挑出來切成更小的塊狀，將肥肉和軟骨切除。
7. 另起一鍋將液狀奶油加熱後炒香洋蔥（約 3 分鐘），加入切好的荷蘭韭菜、紅蘿蔔、西洋芹菜葉、巴西利葉、香腸、和切成更小塊的豬肉稍微炒香。
8. 將步驟8的料理加入湯裡，均勻混合。
9. 煮 30 分鐘，如果湯太濃，可以加點水調開。
10. 最後以鹽和胡椒調味。
完成！！！！！豌豆湯和烤好的熱熱麵包可是很對味唷！冬天晚上來上一碗豌豆湯，肚子飽飽心兒暖暖，冬季不再難熬。
歡迎板友們分享自己的努力成果，或是推薦哪裡可以喝到好喝的豌豆湯唷！
Dutch cuisine – de Erwtensoep
How are we going to survive from this OMG cold cold winter (week)??? Today Oranje Express is going to introduce you one of the classic Dutch winter cuisine: the Dutch pea soup (de Erwtensoep)!! Different from the other pea soup, Dutch pea soup is famous for its unique thickness (just like a stew I would say…) and cooked by local ingredients. Every Dutch family, well… most Dutch families, enjoys the pea soup during the cold winter time since it is not just a pea soup but the soup filled with all kinds of energy resources!
So now… before we start to introduce the pea soup recipe, according a Dutch mom, the secret to tell whether or not the cup of soup is successful… just stick a table spoon in your soup! If the spoon can stand still without falling in the soup, then… CONGRATULATION! It is a good cup of Erwtensoep!!
Here’s the recipe for all the brave kitchen masters who dare to take the challenge. However, since Erwtensoep is a home dish, every household has their own special recipes. And the following one is just one of them.
Erwtensoep
For 4 people; about 3 hrs cooking time
Ingredients
300g split peas
400g pork trotter chops
2 bay leaves
8 sprigs celery leaves
3 vegetarian bouillon cubes
200g celeriac (or stick celery)
2 potatoes
2 onions
200g leeks
300g carrot
5 sprigs parsley
1 smoked sausage (rookworst)
1 tbsp Blue Band Liquid (may also be other butter)
salt pepper
Preparation
1. Put the split peas, pork chops, bay leaves, 4 sprigs of celery leaves, bouillon cubes and 2 liters of water in a pan with some salt.
2. Bring to the boil and simmer for approx 45 minutes on low heat.
3. Meanwhile, peel the celeriac and potatoes and cut them into cubes.
4. After 30 minutes, add them to the peas.
5. Peel and chop the onions. Clean the leeks and cut them into rings. Peel the carrot and cut into cubes. Cut the parsley and the rest of the celery finely. Cut the sausage into slices.
6. Take the meat out from the soup. Remove the fat and the soft bones; cut it into smaller pieces.
7. Remove laulierblaadjes, celery and parsley in the soup.
8. Heat the margarine. Saute the onion about 3 minutes. Stir in leek, carrot, celery, parsley, sausage, meat and soup mixture.
9. Add water if soup is too thick.
10. Cook for about 30 minutes with low fire. Season with salt and pepper.
AND… DONE!!
Please feel more than welcome to share your work with us or introduce us where can we find delicious Erwtensoep!
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