20-Min Dutch Pea Soup with Crispy Pork
Thick, creamy split-pea soup with salty pork belly and soft vegetables — ready in under 20 minutes using frozen peas and a high-heat sauté. One pot, deeply satisfying, exactly like oma made it.
- Total time
- 18 min
- Servings
- 4
- Calories
- 285
- Protein
- 24g
Ingredients
- 6 oz pork belly or smoked pork shoulder, diced small
- 1 medium yellow onion, diced
- 1 stalk celery stalk, diced
- 1 medium carrot, diced
- 1.5 cups frozen split peas
- 4 cups low-sodium chicken or vegetable broth
Instructions
- 1
Heat a large pot over medium-high. Add diced pork, cooking until edges brown and fat renders, about 4 minutes.
- 2
Add onion, celery, and carrot. Stir and cook until vegetables soften and edges begin to caramelize, 3 minutes.
- 3
Pour in broth and frozen peas. Bring to a boil over high heat, stirring occasionally.
- 4
Reduce heat to medium and simmer 10 minutes, stirring once halfway through, until peas break down into a thick purée.
- 5
Taste and season with salt and black pepper. If soup is too thick, stir in a splash of hot water.
- 6
Serve hot in deep bowls. The pork bits should be crispy and float on top.
Tools you’ll need
- large heavy-bottomed pot (5-quart minimum)
- wooden spoon or wooden spatula
- cutting board and chef's knife
- measuring cups and spoons
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