Keto Erwtensoep (Split Pea Soup)

Ingredients

• about 910 g Pork hocks
• 1 head Cauliflower
• 2 stalks Celery
• 1 medium Onion
• 1 Leek
• about 450 g Smoked sausage
• 8 cup Chicken broth
• 2 Bay leaf
• 1 tsp Thyme
• 1 tsp Salt
• 1/2 tsp Pepper

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

Instructions

1. 1Place the about 910 g pork hocks in a large heavy-bottomed pot. Add the 1 head cauliflower, 2 stalks celery, 1 medium onion, 1 leek, 8 cup chicken broth, 2 bay leaf, 1 tsp thyme, 1 tsp salt, and 1/2 tsp pepper to the pot.
2. 2Turn the heat to high and bring the contents of the pot to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 hour and 30 minutes. The pork hocks are tender when they easily pull away from the bone.
3. 3Carefully remove the about 910 g pork hocks from the pot and place them on a cutting board. Once cool enough to handle, shred the meat from the bones and discard the bones and skin. Return the shredded pork meat to the pot.
4. 4Add the about 450 g smoked sausage, sliced into rounds, to the pot with the shredded pork and vegetables.
5. 5Increase the heat to medium and bring the soup back to a gentle simmer. Cook for another 15 minutes, allowing the flavors to meld. The soup should be thick and hearty.
6. 6Before serving, locate and remove the 2 bay leaves from the pot. Serve the Keto Erwtensoep hot.

Substitutions

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