ingredients:

2 cups split green peas

3 litres cold water

1 cup bacon pieces

250g rookworst (approx)

800g potatoes

4 tbsp salt

1 celeriac

1 bunch of celery

2 leeks (including chopped green parts)

2 large onions, chopped

optional:

1 pig’s marrow bone, or bacon bones (for the purist)

Celeriac

method:

Soften peas according to packet directions (simmer or soak makes no difference). Add chopped potatoes, leeks, onions, celery, and celeriac (if using).

Simmer with bacon bones until vegetables are soft. Blend with a stab mixer to a smooth consistency. Add bacon pieces, chopped rookworst, and salt to taste.

The longer the soup simmers the better the flavour. Three hours is the usual time in Holland.

notes:

The bones can be replaced with bacon pieces, which will give the same flavour with far less work.

This soup needs TLC, so heat it gently and stir it often.

Both flavour and consistency improve with extended simmering time.

This soup was designed to use the ingredients still available at the end of winter before modern refrigeration techniques. It will make you glow inside, and feel content with the world.