One thick Dutch split-pea soup with celeriac, leek, cooked pork and smoked sausage.
60 gPork
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30 gSausages
8 gBacon
0.5 cupSplit Peas
30 gOnion
40 gLeek
40 gCarrot
55 gCeleriac
0.5 cupWater
1.25 cupsBeef broth
0.1 gCloves
To tasteSalt
To tasteBlack Pepper
Push the whole clove into the onion wedge. Put the rinsed dry split peas, clove-studded onion, all the broth and 50 ml water in a small heavy saucepan. Bring to a boil, reduce the heat, partially cover and simmer for 45 minutes, stirring occasionally.
Wash and slice the leek, and dice the carrot and celeriac into 1 cm pieces. Add them to the peas and simmer gently for 30-40 minutes until the vegetables are tender and the peas break down. Stir often along the bottom and use the reserved 50 ml water as needed to prevent sticking.
Lift out the onion, remove and discard the clove, then chop the onion and return it. Dice the already cooked pork and bacon and slice the fully cooked smoked sausage. Add all the meats and simmer for 10-15 minutes until steaming hot, reheating the pork to 74 °C.
Stir firmly to break down more peas and make a thick, coarse soup. Taste before adding salt and pepper. Ladle the entire soup into one large bowl as one portion; bread and other accompaniments are not included.