Snert

Method

Soak the split peas in cold water for at least 2 hours, then drain. Cut the pork belly into small cubes and render in a large heavy-bottomed pot over medium heat until the fat releases. Add diced onions, celery, and carrots, cooking for 5 minutes until softened. Pour in the drained split peas and water or stock, then add bay leaf and thyme, bringing to a boil. Reduce heat and simmer for 1.5 hours, stirring occasionally. Add diced potatoes and sliced leeks, continuing to simmer for another 30-40 minutes until the peas have completely broken down and the soup is thick and creamy. Season to taste with salt and pepper. Serve hot with crusty bread and a spoon of Dutch mustard on the side.