Erwtensoep (Dutch pea soup) recipe - Recipes - BBC Good Food

Put 2 litres water, the split peas, ham or gammon, bay leaf, thyme and cloves into a large pot and bring to the boil, skimming off any scum that rises.

Cover the pot and simmer for 45 minutes (or until the peas have cooked to a purée), stirring occasionally.

Remove the ham, cut into pieces and remove the bone. Return the meat to the pot with the whole smoked sausage and vegetables. Cook gently for 30 minutes.

Remove and slice the sausage, then return it to the soup. Season.

Serve with chopped celery leaves and rye bread spread with mustard.