You will need:

500 gram split peas.
A piece of pork hock or ham hock [Dutch: hamschijf], about 500 gram, or two pig's trotters. Note: hamschijf is neither smoked nor cured.
100 gram streaky bacon [Dutch: zuurkoolspek], salted but not smoked, preferrably with rind.
One smoked sausage [Dutch: rookworst].
2 large onions, chopped.
1 large carrot.
2 leeks.
1 celeriac [Dutch: knolselderie].
2 potatoes.
1 bunch of fresh leaf celery.
Black pepper and salt according to taste.
2 litres of water to start with.

Serve with Rye bread ('pumpernickel') and slices of 'katenspek' (lightly streaked pork, first boiled and then smoked black).

How to make split pea soup

Start the day before. Wash the split peas, add 2 litres of water and bring to a boil adding the meat, excluding the 'rookworst'. Remove the thick layer of foam, which will form. Discard the water. Add clean water and bring to a boil again.

Cut the celeriac, onion and potato in small cubes; the carrot in 'half moons'. Cut the leeks 'cross wise', like a feather stick. Add all vegetables (but not the leaf celery) and simmer for 1,5 tot 3 hours.

Remove the meat and cut in small pieces and remove the bones. Pork hock contains an amazing amount of fatty skin. Perfect for an hungry 19th century farmer, maybe not so great for a 21st century city dweller. Discard some of the fat. Return the boiled meat to the pot.

Add the 'rookworst' and a handful of chopped leaf celery. Season with salt and pepper and leave overnight.