A comforting and flavorful Dutch-inspired split pea soup, perfect for chilly days.
Rinse the split peas under cold water and soak them overnight in a large bowl with enough water to cover.
Soaking the peas reduces cooking time and ensures a creamy texture.
Drain the soaked peas and place them in a large pot with fresh water. Add the smoked bacon and bring to a boil.
Skim off any foam that forms on the surface for a clearer soup.
Reduce the heat to low and let the peas simmer for 1.5 hours, stirring occasionally.
Stirring prevents the peas from sticking to the bottom of the pot.
Add the chopped leeks, diced celeriac, and sliced celery stalks to the pot. Continue to simmer for another hour.
Cut the vegetables into uniform pieces for even cooking.
Remove the bacon from the pot, chop it into small pieces, and return it to the soup.
Chopping the bacon ensures every bite has a bit of its smoky flavor.
Add the smoked sausage to the pot and let it heat through for 10 minutes.
Slice the sausage before serving for easier portioning.
Season the soup with the bouillon cubes, and stir in the chopped parsley and celery leaves just before serving.
Adding fresh herbs at the end preserves their vibrant flavor.
Serve the soup hot with a side of crusty bread.
A drizzle of olive oil on top can enhance the flavor.
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