Dutch Split Pea Soup

Begin by submerging the gammon in a large container, covering it completely with cold water. Then, bring this mixture to a rolling boil. Next, add the split peas and pork belly to the pot, allowing them to cook for 10 minutes. Remove any foam that forms on the surface of the water, as this can give your dish a unpleasant texture.

Transfer the gammon and pork belly to a serving plate using a slotted spoon, carefully separating them from the liquid. Then, strain the split peas through a fine-mesh sieve, discarding the water that was used.

Now, return the gammon, split peas, and pork belly to the pot, covering them with fresh water. Bring this mixture to a boil, then reduce the heat and let it simmer gently for 2 to 3 hours, or until the gammon and pork belly are tender.

Transfer the gammon and pork belly to a serving plate using a slotted spoon, allowing them to cool for about 10 minutes. Remove the gammon from its bone and slice it into thin pieces, selecting the most meaty parts of the pork belly for your dish.

Next, stir the chopped gammon back into the pot, then add the celeriac, leeks, onions, and carrot to the mixture. Simmer these ingredients until they are softened, which should take about 15 minutes.

Add a whole sausage link to the pot and continue to simmer until it is heated through, taking around 10 to 15 minutes. Remove the sausage link from the pot and slice it into small pieces, then stir these back into the soup.

Finally, sprinkle some chopped celery leaves, salt, and pepper over the top of your soup, allowing these flavors to warm through for about 1 to 2 minutes.