Ingrediënts: 450 grs dried green rinsed split peas. 2.5 liter water. 60 ml diced salt pork. 1 smoked ham hock. 250 g smoked,
precooked sausage sliced. 125 ml chopped leeks. 125 ml chopped celery. 125 ml chopped onion. 125 ml chopped celeriac. 1 laurel leaf. 2 tsp salt. Serves 6 to 8.
Cook the salt pork for approx. 5 minutes in a heavy soup pot over moderate heat. Add the vegetables and cook 10 minutes, until tender but not brown. Stir frequently. Add the water, bay leaf, salt, peas and ham hock and bring to the boil. Skim the foam from the surface. Simmer over low heat for two hours. Remove the ham hock, shred the meat and set it aside. Discard the bone and the bay leaf. Strain the soup, pressing the vegetables through a sieve. Return the soup, the reserved pork meat, and the sliced sausage to the soup pot and simmer for 5 minutes, until the sausage is warmed through. Serve with slices of French bread.go back to list