This is a thick, hearty pea and ham soup that is traditional in the Netherlands. If you prefer a slightly thinner soup, feel free to add more water.
Ingredients
- bone-in gammon (cured pork leg): 1 pound
- bags dried split peas: 2 piece (14 ounce)
- ounces pork belly: 8 piece
- celeriac (celery root): 1 piece (chopped)
- leeks, sliced into 1/2-inch rings: 2 piece
- onions: 2 piece (chopped)
- carrot: 1 piece (chopped)
- smoked sausage: 1 piece
- bunch fresh celery leaves: 1 piece (chopped)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Place gammon in a large pot; cover with cold water and bring to a boil. Add split peas and pork belly; simmer for 10 minutes. Skim off any foam that rises to the surface of the water.
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Transfer gammon and pork belly to a plate using a slotted spoon. Strain split peas through a sieve, discarding water.
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Place gammon, split peas, and pork belly back into the pot; cover with fresh water. Bring to a boil; reduce heat and simmer gently until gammon and pork belly are tender, 2 to 3 hours.
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Transfer gammon and pork belly to a plate using a slotted spoon; cool until easily handled, about 10 minutes. Remove gammon from the bone and slice. Slice the meatiest parts off the pork belly.
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Stir the chopped meat back into the pot. Add celeriac, leeks, onions, and carrot; simmer until softened, about 15 minutes. Add whole sausage link; simmer until heated through, 10 to 15 minutes. Remove sausage link and slice into small pieces; stir back into the soup.
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Sprinkle celery leaves, salt, and pepper over soup. Simmer until celery leaves are warmed through, 1 to 2 minutes.
