Pea Soup Recipe: Best Wine Pairings & Perfect Match

Introduction

Imagine a chilly evening where the rich, savory aromas of Pea Soup fill your kitchen, promising warmth and comfort. This hearty dish, made with split peas, smoked sausage, and celery, is a perfect match for food lovers seeking a wine pairing that elevates every spoonful. At Vinomat, our premium wine and food pairing app, we believe great meals deserve great wines—and this Pea Soup recipe is no exception.

Rooted in comforting traditions but with a luxurious twist, this soup's earthy depth and subtle smokiness pair beautifully with a range of accessible wines. Whether you're a novice home cook or a seasoned wine enthusiast, discovering the best wine for Pea Soup is easier than ever. We'll guide you through the recipe, share wine recommendations, and explain why certain bottles create the perfect match. Ready to transform your dining experience? Let's dive into this savory classic and find your ideal wine pairing at spots like Total Wine or Trader Joe's.

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About This Dish

Pea Soup, known in some circles as Erwtensoep, is a timeless dish with deep roots in European culinary heritage, particularly Dutch and Northern European winters. Though its origins trace back to hearty peasant fare designed to sustain through cold months, it has evolved into a beloved comfort food worldwide, including in the diverse U.S. food scene. Here, it resonates with American home cooks who appreciate multicultural flavors—think of it as a cozy cousin to Southern ham hock soups or New England classics.

What makes this Pea Soup special is its savory, rich profile: the split peas break down into a velvety base, while smoked sausage (like rookworst) and pork shank infuse smoky, umami depth. Celery adds a fresh, crisp note that cuts through the richness, creating balance. Unlike lighter vegetable soups, this one's substantial texture and bold flavors demand thoughtful wine pairing. It's gluten-free and dairy-free, making it accessible for many diets, yet indulgent enough for a special dinner.

In the U.S., where wine appreciation is booming, this dish shines at casual gatherings or elegant suppers. Its cultural significance lies in its simplicity—using pantry staples to create something profound. Paired right, it becomes a canvas for wine recommendations that highlight regional gems from California to Oregon. Vinomat helps pinpoint the perfect match, ensuring your Pea Soup experience is unforgettable. This recipe adapts traditional methods for American kitchens, yielding a soup that's thick, flavorful, and ready for your favorite pour.

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Key Ingredients & Their Role

At the heart of this Pea Soup recipe are ingredients that build layers of flavor, making it an ideal candidate for strategic wine pairing. Let's break them down and see how they influence your wine for Pea Soup choices.

Dried split peas (400g) form the creamy, earthy backbone. These legumes soften into a thick puree, contributing nutty sweetness and starchiness that softens tannins in red wines—perfect for medium-bodied wine recommendations like Pinot Noir.

Smoked sausage (rookworst, 2 pieces) and pork shank (600g bone-in) deliver smoky, savory richness. The pork's gelatinous quality adds mouthfeel, while the sausage's spice calls for wines with acidity to cut the fat, such as crisp whites or light reds.

Celery (3 stalks) provides bright, herbaceous crunch and subtle bitterness, balancing the soup's heft. This green note pairs well with aromatic wines, enhancing floral or herbal qualities.

Supporting players like leek, carrots (2 medium), potatoes (2 Yukon Gold), onion, bay leaves, and thyme build a mirepoix base with sweet earthiness and aromatic depth. Butter sautés the onions for a golden fond, amplifying umami. Water (2 liters) keeps it pure, letting flavors shine.

Together, these create a savory, rich profile: earthy, smoky, slightly sweet, with herbal brightness. For wine pairing, seek wines that match the body—avoid high-tannin reds that clash with the richness, and opt for acidity to refresh the palate. California Chardonnays handle the pork's fat, while Oregon Pinot Noirs echo the earthiness. This synergy makes Pea Soup a perfect match for value-driven U.S. wines under $30, available at BevMo or local shops. Vinomat's app scans these elements for personalized wine recommendations.

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Recipe

Ingredients:

• 400g Dried split peas
• 2 Smoked sausage (rookworst)
• 600g Pork shank (bone-in)
• 3 Celery stalks
• 1 Leek
• 2 (medium-sized) Carrots
• 2 (medium-sized) Potatoes (waxy type, e.g. Yukon Gold)
• 1 (large) Onion
• 2 Bay leaves
• 2 sprigs Fresh thyme
• to taste Salt
• to taste Black pepper
• 2 liters Water
• 1 tbsp Butter

Instructions:

1. Rinse the split peas thoroughly under cold running water until the water runs clear. Set aside.
2. Peel and finely chop the onion. Slice the leek (white and light green parts only) into thin rings and rinse well to remove any sand. Dice the carrots, potatoes, and celery into small bite-sized pieces. Set all vegetables aside.
3. In a large stockpot, melt the butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
4. Add the pork shank and rinsed split peas to the pot. Pour in 2 liters of water, ensuring the shank is fully submerged. Add the bay leaves and thyme sprigs. Bring the mixture to a boil, then reduce the heat to low and simmer gently for 90 minutes, skimming off any foam or impurities periodically.
5. After 90 minutes, carefully remove the pork shank from the pot and set it aside to cool slightly. Add the carrots, celery, potatoes, and leek to the soup. Stir well and continue to simmer for another 30-40 minutes or until the vegetables are tender, and the soup has thickened.
6. While the soup is simmering, remove the meat from the pork shank, discarding the bone and any fatty or tough pieces. Shred the meat into bite-sized pieces and set aside.
7. Once the vegetables are tender, return the shredded pork to the pot along with the smoked sausages (rookworst). Let the sausages heat through in the soup for about 10-15 minutes. Season with salt and black pepper to taste.
8. Remove the bay leaves and thyme sprigs from the soup before serving. Slice the smoked sausages into rounds and stir them back into the soup for serving.
9. Ladle the Erwtensoep into bowls for an elegant presentation. Optionally garnish with a small sprig of fresh celery leaves. Serve hot with crusty bread for dipping.

Nutrition Facts (per serving):

• Calories: 450 kcal
• Protein: 25.0g
• Fat: 15.0g
• Carbohydrates: 50.0g
• Salt: 2.5g

Dietary Information: Gluten-free, Dairy-free, Nut-free

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Perfect Wine Pairings

Finding the best wine for Pea Soup means matching its savory, rich character—earthy peas, smoky meats, and vegetal celery—with wines that offer acidity, moderate body, and complementary flavors. High acidity cuts through the soup's fat, while earth-driven notes echo the split peas. Tannins should be low to avoid bitterness against the richness. Here are our top wine recommendations for the perfect match, focusing on accessible U.S. and import options in the $15-30 range.

1. Oregon Pinot Noir ($20-28): This light-to-medium red is a standout wine pairing. Its bright cherry fruit, earthy mushroom notes, and silky texture mirror the soup's smokiness without overwhelming it. Look for Willamette Valley bottles like those from Domaine Serene or King Estate at Total Wine or Trader Joe's. The acidity refreshes after each bite of sausage.

2. California Chardonnay (Napa/Sonoma, $18-25): Unoaked or lightly oaked versions from Rombauer or Sonoma-Cutrer provide apple, pear, and subtle oak that balance pork fat. Crisp acidity slices through richness, making it the perfect match for creamy pea texture. Find them at BevMo—avoid heavily buttery styles.

3. French Alsace Riesling ($15-22): Off-dry with green apple, citrus, and herbal hints, this white counters celery's brightness and sausage spice. Bottles from Trimbach or Hugel at local wine shops offer value and precision for this wine for Pea Soup.

4. Spanish Tempranillo (Rioja Crianza, $16-24): Medium-bodied with red berry, leather, and smoke, it stands up to the pork shank. Low tannins and vibrant acidity make it a crowd-pleaser, available at Trader Joe's. Washington State Grenache blends work similarly.

These picks prioritize New World accessibility with Old World finesse, all under $30. Use Vinomat to scan your Pea Soup recipe for personalized wine pairing suggestions based on your taste. Experiment—chill reds slightly for soups!

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Cooking Tips & Techniques

Mastering this Pea Soup recipe ensures a thick, flavorful result every time. Start by rinsing split peas meticulously—residual starch can make the soup gummy. Use a large stockpot to avoid overflow during the initial boil.

The 90-minute simmer with pork shank builds gelatin for body; skim foam diligently for clarity. Don't rush—low heat extracts maximum flavor from the bone. When adding vegetables, dice uniformly for even cooking; Yukon Golds hold shape without mushiness.

Common mistakes: Over-salting early (meats release sodium) or skipping the shank shred—tough pieces ruin texture. Taste before adding sausage; its smokiness intensifies. For thicker soup, simmer uncovered longer or blend a portion.

Pro tips: Soak peas overnight to cut prep (though recipe skips it), or use a slow cooker for hands-off cooking (8 hours low). Fresh thyme elevates aromatics—dried works but is less vibrant. Store leftovers up to 4 days; it thickens, so thin with stock when reheating. These tweaks make your Pea Soup wine pairing-ready, as consistent richness pairs best.

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Serving Suggestions

Serve Pea Soup hot in deep bowls to capture its steaming allure, garnished with celery leaves for pop. Pair with crusty sourdough or rye bread for dipping—its chew contrasts the silkiness.

Set an inviting table: dim lights, candles, and your chosen wine pairing decanted. For four, ladle generously alongside breadbasket and butter. Elevate with pickled onions for tang, enhancing wine synergy.

Occasion-ready: Weeknight comfort or winter dinner party. The perfect match shines casually at home or shared with friends, using Vinomat for on-the-spot wine recommendations. This presentation turns simple soup into a memorable experience.

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Conclusion

This Pea Soup recipe delivers savory, rich comfort that's only better with the right wine pairing. From Oregon Pinot Noir to California Chardonnay, our wine recommendations ensure the perfect match every time. Grab ingredients and a bottle from Total Wine, Trader Joe's, or BevMo, then let Vinomat guide your next pour. Cook, sip, and savor—your elevated dining awaits!

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