Erwtensoep (Split Pea Soup)
Erwtensoep is the thick Dutch split pea soup, hearty enough to be a full meal in cold weather. This version builds its flavor from three kinds of pork: streaky bacon, fried pork belly and smoked sausage added at the end so it keeps its character. Celeriac and leek give the peas an earthy backbone, and a topping of fried onions adds crunch. Soaking the peas overnight and skimming the foam keeps the soup clean tasting.
Instructions
Cover the split peas with water and leave them to soak overnight.
Fry the strips of pork belly in a frying pan until they are golden brown but not yet crisp.
Cook the soaked peas in enough water for about 30 minutes. Skim the foam that rises to the surface with a spoon as they cook.
In a second pan, combine the chopped bacon, the fried pork belly, the carrot, leek, onion, celeriac and potatoes. Add the bay leaves with some salt and pepper, and cook for about 45 minutes.
When the soup is ready, stir in the sliced smoked sausage and boil it for another 15 minutes.
Finish by scattering some fried dried onions over the top.
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