In the Netherlands, soups are not only served as a starter but often as a main meal with bread. This upmarket soup uses yellow split peas, regarded as a luxury ingredient in the Dutch household, in replacement of the usual green variety.






Skill level

Average: 4.3 (23 votes)


  • 1 whole duck
  • 1 kg pork belly, skin and bones removed


  • 5 litres water
  • 500 g sea salt
  • 200 g white sugar
  • 2 bay leaves
  • 2 tsp black peppercorns
  • 10 sprigs thyme leaves
  • ½ head garlic cloves, peeled
  • 3 brown onions, chopped
  • 3 stalks celery, chopped
  • 4 carrots, chopped


  • 4 leek tops, green part only
  • 2 bay leaves
  • 3 garlic cloves
  • 3 sprigs thyme
  • 2 sprigs sage
  • 2 sprigs oregano
  • 4 juniper berries
  • 5 whole allspice
  • 10 black peppercorns


  • 750 g potato, diced
  • 350 g yellow peas, washed and drained
  • 1 large onion, chopped
  • 250 g carrot, chopped
  • 250 g parsnip, chopped
  • 100 g celeriac, chopped
  • 2 sprigs thyme
  • 2 sprigs parsley
  • 4 small leeks, white part only, thinly sliced
  • 2 tbsp olive oil, plus extra to drizzle
  • 500 g thick beef sausages, sliced
  • freshly ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Brining time 18 hours

You will need to begin this recipe 1 day ahead.

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Combine all the brine ingredients in a large stock pot and bring to the boil. Reduce the heat and simmer for 30 minutes to develop some flavour in the brine. Remove from the heat and allow to cool completely. Once cooled, add the duck and pork to the brine and leave for 18–24 hours, covered, in the fridge.

Remove the duck and pork from the brine and rinse under fresh water.

Meanwhile, in a large stockpot place all the stock ingredients and cover with 3½ litres cold water. Place over high heat and bring to the boil, reduce heat to a simmer and cook for 30 minutes. Add the duck and pork, and simmer for 1 hour. Remove the duck and set aside to cool. Continue to cook the pork for a further 45–60 minutes, until tender. When cooked, remove the pork and set aside to cool. Strip the meat from the duck and cut into bite-size pieces. Slice pork into small pieces. Cover and set aside until ready to serve.

Strain the stock (discard solids) and measure 2¼ litres (9 cups) stock and pour back into the stock pot. Add all the soup ingredients, except for the olive oil and sausages, and bring to the boil. Reduce the heat and simmer and for 30–40 minutes until potatoes and yellow peas are tender.

Meanwhile, place a large frying pan over medium-high heat. Add the olive oil and sausages and cook, in batches if necessary, for 4–5 minutes until browned all over. Cut each sausage into 3 pieces and add to the soup for the last 15 minutes of cooking.

When the potatoes and yellow peas are tender, remove the sausages from the soup. Blend the soup and vegetables using a stick blender or food processor until smooth. Season with black pepper to taste.

To serve, arrange the duck, pork and sausage slices on a plate. Serve the soup in deep bowls drizzled with olive oil.


Photography by Alan Benson