I'd like to thank Het from Rotterdam for her old family recipe, which I've adapted for this site.
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 45 minutes
Yield: Serves 4
- 1 1/2 cups (10.5 oz) dried green split peas (300 g)
- 3 1/2 oz Dutch speklapjes (fresh sliced pork belly), (100 g), or thick-cut bacon
- 1 pork chop (5-6 oz/150 g)
- 1 stock cube (you could use vegetable/pork/chicken)
- 2 celery sticks
- 2-3 carrots, sliced (1/2 cup/3 1/2 oz/100 g)
- 1 large potato, peeled and cubed
- 1 small onion, chopped
- 1 small leek, sliced (1/2 cup/3 1/2 oz/100 g)
- 1/4 celeriac, cubed (1/2 cup/3 /12 oz/100 g)
- Salt and pepper, to taste
- To serve:
- A handful of chopped celery leaf (or the leaves in the center of a regular bunch of celery)
- Rookworst (a Dutch smoked sausage) or smoked soft metwurst or frankfurter/wiener sausages
Take the pork chop out with a pair of tongs, debone and thinly slice the meat. Set aside. Add the vegetables to the boiling broth and leave to cook for another 30 minutes, adding a little extra water every time the soup starts to catch. Add the smoked sausage for the last 15 minutes. When the vegetables are tender, remove the bacon and smoked sausage with the tongs, slice thinly and set aside.
Meanwhile, if you prefer a smooth consistency, puree the soup with a stick blender. Season to taste. Add the meat back to the soup, setting some slices of 'rookworst' aside. Serve split pea soup in bowls or soup plates, garnished with slices of smoked sausage and chopped celery leaf.