• nl
  • en
  • de
  • fr

Split pea soup

Split pea soup

Outside it’s cold, blustery, and rainy, with an autumn storm ripping the last of the summer leaves from the trees. Inside, a steaming pot of split pea soup simmers on the stove. This classic recipe guarantees good old-fashioned cosiness around the kitchen table.

INGREDIENTS (serves 4)

250 g split peas

250 g smoked pork belly

bacon – pork trotter – onions – celeriac – leek – potatoes – parsley – marjoram – salt and pepper to taste


Thoroughly wash the split peas and soak in water for 12-24 hours. Bring the split peas and the soaking liquid to the boil along with the bacon and the meat and simmer gently. Add the pork belly roughly one hour later and the peeled and chopped potatoes, leek, onions, and celeriac half an hour after that. Once the bacon is cooked through, remove and cut into small chunks, then return to the soup. Remove the bacon and soup meat and season the soup with salt, pepper, marjoram, and parsley. (Approximate cooking time is two hours.)