(Traditional Dutch Split Pea Soup)
- 1 1/2 cups (10.5 oz) dried green split peas (300 g)
- 3 1/2 oz streaky bacon (100 g), preferably Dutch ‘speklap’ but regular will do
- 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:
- Handful of chopped celery leaf (or the leaves in the center of a regular bunch of celery)
- ‘Rookworst’ (a Dutch smoked sausage) or smoked frankfurter/wiener sausages if you can’t find ‘rookworst’.
Meanwhile, 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.