Erwtensoep (Dutch Pea Soup)

Step 1

Rinse 1 cup of yellow split peas under cold water in a fine-mesh strainer until the water runs mostly clear — this removes excess starch and reduces the cooking time. Set aside.

Step 2

Peel 1 large yellow onion and leave it whole (you'll remove it later for flavoring). Peel 2 large carrots and cut them on the bias into 3/4-inch thick slices — these pieces should be chunky, not fine. Trim 2 celery stalks and cut them into 1-inch pieces. Cut 1 medium leek in half lengthwise, rinse thoroughly between the layers to remove any dirt, and slice into 3/4-inch half-moons. Pat the smoked pork shoulder (about 12 oz) dry with paper towels if it looks moist.

Step 3

Pour 8 cups of water into a large, heavy-bottomed Dutch oven or soup pot and bring to a rolling boil over high heat.

Step 4

Add the rinsed split peas and the smoked pork shoulder to the boiling water. Return to a boil, then immediately skim off any gray foam that rises to the surface with a ladle or skimmer — this prevents the broth from becoming cloudy. Let the foam settle for 1-2 minutes and skim again if needed.

Step 5

Add the whole peeled onion, 2 bay leaves, 2 fresh thyme sprigs, and 8 black peppercorns to the pot. Reduce the heat to medium-low so the liquid simmers gently with only occasional bubbles breaking the surface — a rolling boil will break apart the peas too quickly and make the soup grainy. Simmer uncovered for 45 minutes, stirring occasionally.

Step 6

Add the carrots, celery, and leek to the pot. Stir well to distribute. Continue simmering for another 30-40 minutes, stirring occasionally, until the peas have completely broken down and thickened the soup into a creamy, porridge-like consistency, and the pork is so tender it falls apart at the gentlest touch.

Step 7

Remove the pot from heat. Fish out and discard the whole onion, thyme sprigs, and bay leaf with a slotted spoon. Transfer the pork shoulder to a cutting board. Let it cool for 1-2 minutes, then pull the meat into bite-sized shreds with two forks, discarding any excess fat or bone. Stir the shredded pork back into the soup along with 1 tablespoon of whole-grain mustard, 1 teaspoon of sea salt, and 0.5 teaspoon of freshly ground black pepper. Taste and adjust seasoning — the soup should taste savory and slightly peppery.

Step 8

Ladle the soup into deep bowls. Toast 4 slices of rye bread or dark bread until golden at the edges, cut into fingers, and serve alongside the bowl — in the Dutch tradition, diners dip bread into the hot soup or crumble it directly into their bowl. Finish each serving with a crack of fresh pepper if desired.