Country: Netherlands Region / Locale: Overijssel Servings: Serves 6

Ingredients

• smoked sausage – 400 g / 14 oz
• bacon – 150 g / 5 oz
• potatoes, diced – 500 g / 17.5 oz
• carrots, sliced – 300 g / 10.5 oz
• leek, sliced – 1 medium / 100 g
• celeriac, diced – 200 g / 7 oz
• split peas – 250 g / 8.8 oz
• water – 1.5 liters / 6 cups
• salt – 1 tsp
• pepper – 1/2 tsp
• bay leaf – 1

Instructions

1. In a large pot, cook the bacon until crispy. Remove the bacon and set aside, leaving the fat in the pot.
2. Add the diced potatoes, carrots, leeks, and celeriac into the pot and sauté for about 5 minutes until slightly softened.
3. Rinse the split peas under cold water, then add them to the pot along with the water.
4. Stir in the bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 45 minutes, stirring occasionally.
5. In the final 15 minutes, slice the smoked sausage and add it to the soup. Let it heat through.
6. Serve hot, garnishing with the reserved crispy bacon.

Substitutions

• smoked sausage -> vegetarian sausage
• bacon -> smoked tofu
• split peas -> lentils

Enhancements in the Next Evolution

• Add fresh herbs like thyme or parsley for a more vibrant flavor.
• Incorporate a dash of nutmeg for a warm spice element.
• Use vegetable stock instead of water for a richer base.