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| Joined: | Tue Jun 7th, 2005 |
| Location: | San Jose, California USA |
| Posts: | 10621 |
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2 Liters Water
500 g split peas
400g Shoulder Chops (Pork Chops)
1 TB Salt
400g Celeriac
3 Boiling Potatoes
300g Winter Carrot
2 onions
2 Leeks
2 dried bay leaves
40 g Celery Root
250g Smoked Sausage smoked on Beech Wood
1. Put the water together with the split peas, the pork chops and the salt in a large (soup) pan. Bring to boil. Reduce the heat when the water boils and scrape off the foam regularly for 30 minutes with a skimmer.
2. In the meantime, peel the celeriac, cut into 1 cm slices and cut into cubes. Peel the potatoes and cut into small cubes. Peel the carrot and cut into small cubes. Chop the onions. Wash the leek and cut into rings. Put all the vegetables and the potato in the pan. Add the bay leaf and let the soup simmer for approx. 1½ hours. Stir regularly. The soup is good if the split peas are cooked piece. Season with salt and pepper.
3. Take the pork chops out of the soup. Remove bone and fat and cut the meat into small pieces. Put back in the soup. Remove the laurel. Finely chop the celery and the sausage. Add to the soup and heat for 2 minutes.
Preparation tip:
If you make the soup a day in advance, it will be extra firm and tastier. First let it cool down well and keep it covered in the fridge.
Combination tip:
Tasty with rye bread with bacon (the dish is no longer gluten free).
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