Jólasúpa (Christmas soup)

Instructions

1. Rinse the split peas under cold water and soak them for 2 hours, or overnight.
2. In a large pot, place the smoked pork belly with the water and bring to the boil. Skim the surface for 5 minutes.
3. Add the drained peas and simmer gently for 45 minutes, stirring from time to time.
4. Peel and dice the onion, carrots, turnip and potatoes into small cubes. Add them to the pot with the thyme.
5. Finely slice the cabbage and add it to the soup. Continue cooking for 20 minutes until the vegetables are tender.
6. In a small saucepan, melt the butter, add the flour and stir for 1 minute, then loosen with a ladle of the soup broth and pour everything back into the pot to thicken.
7. Remove the pork belly, cut it into pieces and return it to the soup. Adjust the seasoning with salt and pepper.
8. Serve very hot, with rye bread on the side.