Where it comes from
A Dutch national winter classic traditionally eaten while ice-skating, served from 'koek-en-zopie' canal-side stalls; recognized Dutch intangible heritage.
On the plate
Velvety and intensely savory, with the peas melted into a smooth porridge. Smoke from the rookworst and a salty pork backbone give every spoonful deep, warming heft.
How it works
Long, slow simmering breaks the split peas' starch into a natural thickener while collagen from the pork hock melts into body, so no flour or cream is ever needed.
Variations
with klapstuk (beef rib), with pig's trotter or ear, vegetarian without sausage, served over rye bread with katenspek
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓30 min active · 150 min waiting
How it's made
8 steps · Show ↓- 110 min
Rinse green split peas and soak them briefly while you prepare the meat and vegetables.
- 210 min
Add peas, a pork hock or rib, and a bay leaf to a large pot with plenty of water; bring to a boil and skim the foam.
- 390 min
Lower to a gentle simmer and cook the peas and pork for about 90 minutes until the peas dissolve.
- 430 min
Stir in diced celeriac, carrot, onion, leek, and potato; simmer another 30 minutes until very soft.
- 510 min
Lift out the pork, shred the meat from the bone, and return the meat to the pot.
- 615 min
Add sliced rookworst (smoked sausage) and warm it through for the final 15 minutes.
- 75 min
Season with salt and pepper and stir until the soup is thick enough to hold a spoon upright.
- 85 min
Rest off the heat, then ladle into bowls and serve with rye bread and bacon.
