About this Dish
Dutch split pea soup — thick enough to stand a spoon in, made from split peas, pork, celery root, leeks and smoked sausage. Eaten only in winter. The correct consistency is measured by whether a spoon placed upright in the soup remains standing. Made the day before eating — overnight refrigeration and reheating vastly improves the flavour. Served with rye bread and smoked bacon.
IngredientsServes 6
🫛Green split peas, 500g rinsed
🥩Pork shoulder or pork belly, 400g whole piece
🌭Rookworst (Dutch smoked sausage), 300g
🥬Leeks, 2 large, sliced into rings
🌿Celeriac (celery root), 1 small, peeled and diced
🥕Celery stalks with leaves, 3 stalks, chopped
🧅Yellow onion, 1 large, roughly chopped
🧂Salt and black pepper, to taste
🍞Dark rye bread and smoked streaky bacon, to serve
🧂Salt and black pepper, to taste
Method
1
Put the rinsed split peas, pork shoulder and onion into a large heavy pot and cover with 2.5 litres of cold water. Bring to the boil, skim off any grey foam that rises to the surface, then reduce to a gentle simmer.2
Cook uncovered for about 45 minutes, stirring occasionally, until the peas begin to break down and the pork is tender enough to shred. Lift out the pork, shred the meat with two forks and set aside, discarding any fat or rind.3
Add the celeriac, leeks and celery stalks to the pot and stir everything together. Lay the whole rookworst on top, partially submerged, and continue simmering for another 30 minutes.4
Remove the rookworst, slice it into rounds and stir it back in along with the shredded pork. Season generously with salt and black pepper. The soup should now be very thick — if a spoon stands upright in it, you have the right consistency.5
Let the soup cool completely, then refrigerate overnight. This resting time is not optional — the flavour deepens significantly and the texture becomes even thicker and more satisfying.6
The next day, reheat slowly over a low flame, stirring frequently from the bottom to prevent it catching and burning. Add a small splash of water if it has become too thick to stir. Serve piping hot in deep bowls with thick slices of rye bread topped with pan-fried smoked bacon.7
Ladle the hot soup into deep bowls and serve immediately with thick slices of dark rye bread topped with the crispy smoked bacon on the side.User Reviews
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