Recommendations · Beer and food

Pea soup with Texels Skuumkoppe

Pea soup with smoked sausage, so thick the spoon stands up. A dark beer with roasted malt sits alongside the smoke rather than against it.

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Bottle of Texels Skuumkoppe, beer

From the shelf

The bottle

Texels Skuumkoppe comes from Texels in the Netherlands and is 6 percent ABV. It is a dark beer, brewed with barley and wheat malt. The dark malt gives notes of caramel and toasted bread, with a slight bitterness and a full, soft finish.

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The combination

Why this works together

Pea soup is heavy, salty and smoky. A light beer disappears next to it, so the weight has to go up. The roasted malt in this beer runs in the same direction as the smoke of the sausage and the bacon, so the two complement each other. The carbonation and the light bitterness clear the fat from the tongue again between two spoonfuls.

At the table

The dish

  • Before 6 people
  • Ready in 2.5 hours
  • Type main course

What you need

  • 500 g split peas, rinsed
  • 2.5 litres of water
  • 500 g soup meat, for example pork shank or ribs
  • 1 smoked sausage of 250 g
  • 200 g smoked bacon, diced
  • 2 onions, chopped
  • 3 winter carrots, diced
  • half a celeriac, diced
  • 3 stalks celery, in arcs
  • 1 leek, sliced into rings
  • 2 bay leaves
  • salt and black pepper
  • rye bread and smoked bacon, to serve alongside

How to make it

  1. Put the split peas, water, soup meat and bay leaf in a large pan. Bring everything to the boil and skim off the foam.
  2. Turn the heat low and let the soup cook for 1 hour with the lid tilted on the pan.
  3. Remove the meat, let it cool slightly and pull it from the bone. Set it aside.
  4. Add the onion, the carrot, the celeriac and the celery and cook for another 45 minutes, until the peas fall apart.
  5. Stir regularly, especially during the last half hour; pea soup catches easily.
  6. Add the leek, the bacon and the pulled meat and cook for another 15 minutes.
  7. Put the smoked sausage whole into the soup and let it warm through for 15 minutes without boiling. Take it out, cut it into slices and put them back.
  8. Season the soup with salt and pepper. Serve with rye bread and smoked bacon.

In the glass

Serving

Serve at 8 to 10 degrees in a bulb-shaped glass. Pour at an angle until halfway and let the rest fall in upright; a head of two fingers keeps the malty aroma above the glass. Serving too cold makes this beer flat.

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