The Dik Trom pea has a special story to it. It used to be a beloved pea in Groningen in the North of the Netherlands, in the sixties and seventies. It was actually named after a joung hero in a famous Dutch childrens book. But because other green pea breeds had a higher yield, the Dik Trom became a forgotten pea. Until farmer Piet Hoekstra found a handfull of seeds in the genebank in 2012. He started cultivating this local variety again and the Dik Trom pea is alive and kicking. It is now an official local product and beloved again in high end restaurants. The Dik Trom pea has a full and well rounded posture. It is sweeter than some other types of green peas, and perfect for pea soup. It can also be used for sauces that go well with fish.
For soup: Soak the peas in cold water for approximately 8 hours. Rinse them. Now add the other ingredients for the soup. Boil them until they fall apart, which will take approximately 1-1.5 hour. It is no problem to add salt during boiling.
Otherwise: Soak the peas in cold water for approximately 8 hours. Rinse them. Put them in a pan in cold water and bring to the boil, without adding salt. Simmer the peas gently in 0.5-1 hour until cooked, while checking occasionally for tenderness and to inspect if there is still enough water in the pan.
When you keep them in a dark and dry place they keep very well for at least one year.
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