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DeTrotseTuinkabouter t1_j3ymk2x wrote

Reply to comment by Bitter-Basket in I analyzed 11000 products of a Dutch supermarket to find the cheapest sources of protein [OC] by MemeableData

It's so good andso rich. Good Dutch split pea soup contains like three different types of meat. Let it cool in a bowl, flip it, and if you manage to get it out it will retain its shape fully.

And on the side we tend to eat rye bread topped with bacon...

Granted there are vegetarian options nowadays. But TIL those will still be protein rich thanks to the peas!

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Bitter-Basket t1_j3ytt9b wrote

Wow ! In the US it's more soupy. Made with chicken broth and cubed ham. A dab of sour cream in the soup bowl and a side of sourdough bread and butter is always good.

I always sneak a hunk of butter in the pan near the end for good measure.

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janolf t1_j40pumw wrote

The thickness in european traditional pea soups often comes from adding pork feet, pork tail or some other off-cut with a lot of gelatin. At least in Germany, probably also in the Netherlands.

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