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.
2 people made this
500g piece of gammon (with bone)
250g pork belly
800g split peas, rinsed well
1 small celeriac, peeled and chopped
1 carrot, chopped
2 small onions, chopped
2 leeks, sliced into broad rings
1 whole smoked sausage
1 bunch celery leaves, chopped
salt and pepper, to taste
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:30min › Cook:3hr › Ready in:3hr30min
Place the gammon in a large pot; cover with cold water and bring to the boil over medium heat. Add the pork belly and the split peas; boil for 10 minutes. Skim off any foam that surfaces to the top.
Remove the gammon and pork belly and set aside. Drain the peas, discarding the water. Place the gammon, split peas and pork belly back into the pot; cover with fresh water. Bring to the boil, then reduce heat and simmer gently for 2 to 3 hours until the meat is tender.
When cool enough to handle, remove the gammon from the bone and slice the meatiest parts off the piece of pork belly; stir the chopped meat back into the pot.
Stir in chopped celeriac, carrots, onions and leeks. Simmer the soup until vegetables are soft.
Add the sausage whole, about 15 minutes before serving. Then remove and slice into small pieces; stir into the soup. If necessary, add a little water if the soup is too thick.
Add the chopped celery leaves; season to taste with salt and pepper. Warm through, then serve.
This soup tastes even better the next day. Reheat gently, stirring frequently to prevent burning.