Erwtensoep (Dutch Pea Soup)

Ingredients

• about 450 g Split Peas
• about 450 g Pork Shoulder
• 1/2 medium Celery Root
• 1 large Leek
• 2 medium Carrots
• about 225 g Smoked Sausage (rookworst)
• 8 cups Vegetable Broth
• 2 Bay Leaf
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the split peas in a colander.
2. 2In a large pot, combine the split peas, pork shoulder, celery root, leek, carrots, vegetable broth, and bay leaf. Bring to a boil, then reduce heat and simmer for at least 2 hours, or until the split peas are very soft and the pork is tender.
3. 3Remove the pork shoulder from the pot and shred the meat. Discard the bone and any excess fat.
4. 4Return the shredded pork to the pot. Add the smoked sausage and cook for another 30 minutes.
5. 5Season with salt and pepper to taste. Remove the bay leaf before serving. Serve hot.

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