Dutch Split Pea Soup

Ingredients

• 500 g dried green split peas
• 400 g bone-in pork shoulder or neck (smoked or fresh)
• 3 whole large leeks
• 2 whole medium carrots
• 2 whole celery ribs
• 1 whole medium yellow onion
• 8 whole whole black peppercorns
• 2 whole fresh thyme sprigs
• 1 whole bay leaf
• 2 L water
• 1 tsp sea salt

Instructions

1. 1

   Rinse the 500 g of dried green split peas under cold running water in a fine-mesh strainer, picking through them to remove any small stones or discolored peas — this is traditional Dutch cooking practice.

2. 2

   Inspect the 400 g of bone-in pork shoulder or neck and trim away any excess fat, leaving some marbling for flavor. If using smoked pork, you'll get a deeper, richer taste; if using fresh, the soup will be lighter.

3. 3

   Prepare your leeks: trim off the dark green tops, leaving 1 inch of light green. Slice each leek lengthwise, then rinse between layers under running water to remove any trapped soil. Slice crosswise into 1/2-inch pieces — you should have about 3 cups.

4. 4

   Peel the 2 medium carrots and cut them into 1/2-inch thick half-moons so they cook evenly.

5. 5

   Trim the 2 celery ribs and slice them into 1/2-inch pieces.

6. 6

   Peel the 1 medium yellow onion and cut it in half — leave the skin on one half to add color to the broth; chop the other half into rough chunks.

7. 7

   Pour 2 L of water into a large heavy-bottomed pot and bring it to a rolling boil over high heat. Add the prepped pork shoulder, rinsed split peas, and 1 tsp of sea salt. Reduce the heat to medium and bring the mixture back to a gentle boil, skimming any gray foam from the surface with a spoon — this removes impurities and keeps the broth clear and flavorful.

8. 8

   Add the onion half with skin still on, 2 bay leaves, 2 fresh thyme sprigs, and 8 whole black peppercorns to the pot. These will infuse the broth with deep, savory flavor as everything simmers together.

9. 9

   Reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally. The peas will begin to soften and the pork will cook through — you want a steady, gentle simmer with just a few bubbles breaking the surface, not a rolling boil.

10. 10

    After 30 minutes, add the prepared leeks, carrots, and celery chunks along with the chopped onion. Stir well to distribute everything evenly. Continue simmering on low heat for another 30 minutes, stirring every 10 minutes or so — the peas will begin to break down and thicken the soup, and the vegetables will become very tender.

11. 11

    Check if the pork is completely tender by piercing it with a fork — it should shred easily. The peas should be nearly dissolved into the broth, creating a creamy texture. If you prefer a smoother soup, use an immersion blender to partially blend, leaving some texture.

12. 12

    Remove the pot from heat. Fish out the pork with a slotted spoon, let it cool slightly on a cutting board, then shred it into bite-sized pieces, discarding any bones. Remove the onion half and the thyme and bay leaf using tongs or a slotted spoon.

13. 13

    Stir the shredded pork back into the soup. Taste and adjust seasoning with additional sea salt and cracked black pepper as needed — the flavor should be savory, rich, and warming. Ladle into bowls and serve hot with crusty rye or sourdough bread on the side.

Tools you’ll need

• fine-mesh strainer
• large heavy-bottomed pot (at least 5 L)
• cutting board
• chef's knife
• slotted spoon
• wooden spoon
• soup ladle
• instant-read thermometer (optional)
• immersion blender (optional)

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