Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Dutch Pea Soup with Pork (Hearty split pea soup simmered with smoked and fresh pork)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 3 cups (600 g) dried split green peas
- 6 cups (1.4 L) chicken or pork stock
- 2 cups (480 ml) water, plus more as needed
- 1 smoked pork hock, approx. 1 lb (450 g)
- 4 oz (115 g) smoked bacon, diced
- 1 smoked pork sausage (rookworst or similar), approx. 12 oz (340 g), sliced
- 1 large yellow onion, chopped (about 8 oz / 225 g)
- 2 stalks celery, chopped (about 4 oz / 115 g)
- 2 medium carrots, diced (about 6 oz / 170 g)
- 1 leek (white and light green parts), cleaned and sliced (about 6 oz / 170 g)
- 2 medium potatoes, peeled and diced (about 10 oz / 280 g)
- 2 bay leaves
- 1 tsp (5 g) dried thyme
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 tbsp (15 ml) apple cider vinegar
- 2 tbsp (30 ml) vegetable oil or butter
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Rinse the split peas under cold water until the water runs clear. Pick out any debris.
2. In a large heavy pot, heat the oil or butter over medium heat. Add the diced bacon and cook until fat renders and pieces begin to brown, about 5 minutes.
3. Add the chopped onion, celery, carrots, and leek to the pot. Sauté until vegetables soften, about 6–8 minutes.
4. Stir in the split peas, diced potatoes, smoked pork hock, sliced smoked sausage, stock, 2 cups (480 ml) water, bay leaves, and dried thyme. Bring to a boil, then reduce heat to a low simmer.
5. Cover and simmer gently for 1¼–1½ hours, stirring occasionally, until peas have broken down and soup is thick. Add more water or stock if soup becomes too thick.
6. Remove the pork hock; let cool slightly. Remove bones and shred or chop the meat, discarding fat and bone. Return shredded meat to the pot.
7. Stir in the apple cider vinegar and adjust seasoning with salt and black pepper. If a creamier texture is desired, mash a portion of the soup against the pot sides with a spoon or use an immersion blender for a few pulses.
8. Remove bay leaves, ladle into bowls, and garnish with chopped fresh parsley. Serve hot with crusty bread.