Dutch Cast-Iron Erwtensoep on the Grill

Introduction

Erwtensoep, or Dutch pea soup, is a hearty and authentic winter dish packed with flavor. By grilling the ingredients on the Arteflame Grill, you get an incredibly rich smoky taste that enhances the soup. Utilizing the griddle and center grill grate ensures perfect searing and slow simmering without needing a traditional pot. This method maximizes flavor while keeping the cooking process simple and ultra-efficient.

Ingredients

• 2 lbs pork shoulder, cut into chunks
• 1 lb smoked sausage, sliced
• 1 lb split peas
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 leek, finely sliced
• 2 bay leaves
• 6 cups vegetable or chicken stock
• Salt and pepper to taste
• 2 tbsp butter
• Chopped fresh parsley for garnish

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the napkins and light them.
3. Wait about 20 minutes for the grill to be ready.

Step 2: Sear the Meats

1. Place the pork shoulder chunks on the center grill grate to sear at 1,000°F.
2. Flip after 2 minutes to sear the other side.
3. Move the pork to the griddle to continue cooking through.
4. Sear the smoked sausage slices on the center grate for one minute per side and set aside.

Step 3: Cook the Vegetables

1. Melt the butter on the flat cooktop.
2. Add onions, carrots, celery, and leek, stirring occasionally for 5-7 minutes until softened.
3. Move the vegetables to a cooler zone on the griddle.

Step 4: Simmer the Soup

1. On the griddle, pile the cooked pork shoulder, vegetables, split peas, and bay leaves.
2. Slowly ladle the stock over the ingredients, allowing it to absorb as it cooks.
3. Stir and mash the peas occasionally to build a thick consistency.
4. Let it simmer for about 90 minutes, checking and adding small amounts of liquid as needed.

Step 5: Finish and Serve

1. Stir in the seared smoked sausage, incorporating it into the soup.
2. Season with salt and pepper to taste.
3. Let the soup rest for 10 minutes off the heat.
4. Garnish with chopped parsley before serving.

Tips

• Always remove meat from the grill 15°F before the target temp.
• Adjust the location of ingredients on the griddle for optimal heat control.
• For extra smokiness, use hardwood firewood like oak or hickory.

Variations

• Spicy Erwtensoep: Add chopped chili peppers and smoked paprika for a fiery kick.
• Vegetarian Erwtensoep: Substitute pork with grilled mushrooms and use vegetable broth.
• Seafood Erwtensoep: Use grilled smoked fish like haddock instead of pork.
• Bacon-Infused Erwtensoep: Add crispy grilled bacon for richer flavor.
• Herby Erwtensoep: Incorporate fresh thyme and rosemary while cooking.

Conclusion

Cooking Dutch pea soup on the Arteflame Grill brings out deep, smoky flavors while making the process efficient and enjoyable. The seared meats, slow-simmered split peas, and vibrant veggies create a warm, hearty meal perfect for any time of year. Enjoy this Dutch classic with a modern grilling twist!

Best Pairings

• Crusty sourdough or rye bread
• Grilled cheese sandwiches
• Dutch Heineken beer
• Roasted potatoes with herbs
• Pickles for added crunch