Erwtensoep (Split Pea Soup)

Ingredients

• 300 gSplit pea
• 100 gPork belly
• 100 gPork belly
• 200 gSmoked sausage
• 120 gCarrot
• 150 gLeek
• 100 gOnion
• 300 gCeleriac
• 450 gPotato
• 2 pcsBay leaf
• 15 mlOil
• 9 gSalt
• 2 gPepper
• 30 gFried onion
• 1500 mlWater

Instructions

1. 1

   Preparation

   • Soak 300 g green split peas in plenty of cold water overnight (at least 8 hours).
   • Drain the peas the next day and have fresh water ready.
2. 2

   Fry the meat

   • Heat 1 tbsp (15 ml) oil in a pan.
   • Fry 100 g pork belly strips (non-smoked) until golden but not too crispy.
   • In another pan fry 100 g streaky bacon (chopped) until crisp.
3. 3

   Cook the peas

   • Put the drained peas in a large pot and cover with about 1.5 l of water.
   • Bring to a simmer and cook for about 30 minutes, skimming off foam with a spoon.
4. 4

   Simmer vegetables and meat

   • Prepare 1 large carrot (about 120 g) diced, 1 leek (150 g) sliced, 1 onion (100 g) chopped, ½ celeriac (300 g) diced and 3 potatoes (about 450 g) diced.
   • Combine the fried bacon, fried pork belly and the vegetables in a large pot. Season with 9 g salt (approx. 1.5 tsp), 2 g pepper (1 tsp) and 2 bay leaves.
   • Cover with water if needed and simmer gently about 45 minutes until the vegetables are tender.
5. 5

   Finish

   • When peas and vegetables are tender, combine cooked peas with the vegetable-meat mixture, adjust texture with water and seasoning.
   • Add 200 g smoked sausage (sliced) and simmer another 15 minutes.
   • Top with approx. 30 g fried onions before serving.
6. 6

   Serve

   • Serve hot, optionally garnished with parsley and with bread.