Overnight Rib-Stock Erwtensoep with Katenspek Rye

Method

1. Heat the oil in a heavy 4 L pot over medium-high heat, add the ribs and bacon cubes and brown them for 6 min, turning, until deep golden on all sides. That browning is what gives the stock its depth.

   Add in this stepNeutral oil ½ tbspPork spare ribs, cut between the bones 300 gSmoked bacon in one piece, cut into 1.5 cm cubes 80 g

   medium-high heat

2. Pour in the water and scrape the brown bits off the bottom, then add the rinsed peas, bay leaves, cloves and thyme. Bring to the boil over high heat for 8 min, skim off the foam, then lower the heat to low heat, set the lid ajar and simmer for 1 h. Stir right down to the bottom every 15 minutes.

   Add in this stepWater 1,300 mlDried green split peas 150 gBay leaves 1Whole cloves 1Fresh thyme sprigs 2

   high heat→low heat

3. Dice the onion, carrot, celeriac and celery stalk into 1 cm cubes; slice the leek into 1 cm rings and wash it. Add the vegetables and simmer over low heat for 45 min more, until the peas have broken down completely.

   Add in this stepOnion 1Leek 120 gCarrot 1Celeriac 120 gCelery stalk 1

   low heat

4. Lift out the ribs, bay leaves, thyme stalks and cloves (count the cloves so you find them all). Pull the rib meat off the bones, shred it finely and discard the bones. Add the sausage whole, warm it over low heat for 15 min, then lift it out and slice it 1 cm thick.

   Add in this stepSmoked sausage (rookworst) 140 g

   low heat

5. Blend only about a third of the soup with a stick blender, so it turns velvety but keeps some texture. Return the meat and sausage and season with salt and pepper. Cool it quickly by standing the pot in cold water (within 2 hours), then cover and refrigerate for 12 h. Overnight, the flavours come together and the soup sets firm.

   Add in this stepSalt to tasteBlack pepper to taste

6. Add a splash of water and reheat slowly over low heat for 12 min, stirring constantly and scraping the bottom. It is ready when it steams and bubbles at the edges. Meanwhile butter the rye bread, top it with the katenspek and add mustard on the side. Ladle out the soup, scatter with celery leaves and serve with the bread.

   Add in this stepDark rye bread, thin slices 2Butter (for the bread) 10 gThinly sliced smoked bacon (katenspek) 40 gCoarse Dutch mustard or Dijon 2 tspCelery leaves, chopped 2 tbsp

   low heat