Erwtensoep (Dutch Split Pea Soup)

• 500 g Pork shoulder, boneless
• 300 g Split peas
• 1.5 liters Vegetable stock, hot
• 2 Bay leaves
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper, freshly ground
• 300 g Celeriac
• 200 g Carrot
• 200 g Leek
• 300 g Smoked sausage, fully cooked

1. Cut the pork shoulder into large chunks. Rinse the split peas in a sieve-strainer under cold water until the water runs mostly clear.
2. Put the pork, split peas, vegetable stock, bay leaves, fine sea salt and black pepper into a stockpot. Bring to the boil, then reduce to a gentle simmer and skim off any foam.
3. Simmer gently for 60 minutes, stirring now and then, until the peas are breaking down and the pork is tender. If it starts to catch, lower the heat and stir more often.
4. Meanwhile, peel the celeriac and cut it into small dice. Peel the carrot and slice it, then wash the leek well and slice it.
5. Stir the celeriac and carrot into the pot. Simmer for 20 minutes until the vegetables are tender and the soup is thick and spoon-coating.
6. Add the leek and simmer for 10 minutes until softened. Remove and discard the bay leaves, then taste and adjust with a little more fine sea salt and black pepper if needed.
7. Slice the smoked sausage and stir it into the soup. Warm through for 5 minutes until piping hot, then ladle into bowls.

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