Erwtensoep

Ingredients

Quantities for 6 servings.

• 500 g Split peas
• 500 g Pork ribs
• 300 g Pork belly
• 400 g Rookworst
• 300 g Celeriac
• 2 piece Leeks
• 3 piece Carrots
• 400 g Potatoes
• 1 piece Onion
• 30 g Celery leaves
• 300 g Rye bread, to serve
• to taste Salt and pepper

Method

1. Rinse the peas and cover them, with the ribs and belly, in two and a half litres of cold water.
2. Bring it up, skim and simmer an hour, until the peas start breaking down.
3. Add the potato, carrot, celeriac and onion and cook another hour, stirring so nothing catches.
4. Lift out the meat, strip it from the bones and return it to the soup in pieces.
5. Add the sliced leek and celery leaves and cook twenty minutes.
6. Cool it completely and leave it overnight in the fridge; the soup thickens.
7. Reheat it, add the sliced sausage for five minutes and serve with rye bread.