Pea soup

Next day

Rinse the split peas and place them in a large soup pot with 2 liters of water.

Add 4 stock cubes, the ham/shoulder chops and piece of bacon.
Bring to the boil and simmer gently.

While all this is simmering, prepare the vegetables.

• Peel the celeriac and potatoes and cut them into cubes.
  Peel the carrot, halve it and cut into slices.
  Remove the outer leaves from the leek and discard. Cut the leek in half lengthwise, rinse clean under the tap and cut into half-centimetre pieces.
• Rinse the celery under the tap and chop it coarsely.
• Add these chopped vegetables to the pan with the split peas and meat.

Bring back to the boil and let it simmer gently for 2.5-3 hours.
Stir the soup well every now and then.

Remove the meat from the pan, remove bones and rind and any bits of fat, cut into pieces and return to the soup. Add the smoked paprika powder.

Taste the soup and add some salt and pepper if necessary.

As you can see, I don't use smoked sausage. My experience is that these slices of sausage become tasteless because all the flavors are absorbed by the soup. You could add slices of smoked sausage when serving the soup.

Delicious with baguette/rye bread and bacon.

Good luck and enjoy your meal!