I had a leftover ham bone from my Easter dinner, which I froze. So the perfect use for it is Dutch Split-Pea Soup.
Leftover ham bone.
The soup is rich, hearty, and with the inclusion of some smoked sausage and crusty or the traditional rye bread provides a full dinner in a bowl. If you don’t happen to have a leftover ham bone, not to worry. A smoked ham hock, which can be purchased from any butcher and most supermarkets will do just fine.
Dutch Split-Pea Soup is practically the national dish of the Netherlands, where it is known as erwtensoep. For a short history, click here.
To Skip to the Recipe, Click Here.
Rinse the peas, removing any foreign particles. Place them in a large kettle, cover with cold water, and soak overnight in the covered kettle.
Drain the soaking water, and add 2 quarts of fresh cold water to the peas. Bring the peas to the boil, reduce to the simmer, and skim the foam from the peas.
Skim the foam.
Add the ham bone or the ham hock.
Add the bone.
Dice a 1/4-pound piece of chunk or thick-cut bacon.
Dice the bacon.
In a skillet over low heat, cook the diced bacon, without allowing it to crisp, until as much fat as possible is rendered.
Fry the bacon.
Now we turn to the vegetables. Celery root (sometimes known as celeriac) is integral to my recipe for its distinctive flavor, but it can be optional if you can’t locate one at your market.
A celery root.
Another good reason for using celery root, even though you won’t use the entire bulb, is that the remainder can serve as the perfect salad accompaniment to Dutch Split-Pea Soup—Celery Root Rèmoulade. For that recipe, click here.
Peel the celery root and coarsely chop it.
Chop the celery root.
Also carefully wash a leek, cutting off the root end and using only the white and light green part. Then chop it.
Chop the leek.
Coarsely chop the onion and the celery stalk. Add all of the chopped vegetables to the bacon, and cook them slowly for about 10 minutes, until the vegetables are tender, but not in the least browned.
Fry the vegetables.
Scrape the bacon- vegetable mixture into the soup, along with a bay leaf.
Add the vegetables.
Simmer the soup for at least 2 hours, until the peas are very tender, and the meat begins to separate from the bone.
Remove the ham bone or ham hock from the soup. Shred any ham clinging to the bone, and set it aside.
Remove the meat.
Discard the bay leaf. Purée the soup with an immersion blender or in a food processor.
Purée the soup.
The soup need not be completely smooth. It can remain a bit chunky, if you like. Taste for salt and pepper.
Slice the ring sausage, smoked sausage, or smoked kielbasa. Nicely brown the sausage slices in a skillet.
Brown the sausage.
Add the browned sausage, along with the reserved shredded ham, to the hot soup.
Add the shredded ham.
If the soup is too thick for your taste, simply add some water.
Serve the Dutch Split-Pea Soup, with a sprinkling of minced parsley, in bowls, along with a salad of celery root rèmoulade.
