Erwtensoep (Traditional Dutch Split Pea Soup with Pork and Smoked Sausage)

• 350 g Yellow split peas
• 450 g Pork shoulder, boneless
• 1.5 liters Vegetable stock
• 2 pieces Bay leaves
• 1 tsp Black peppercorns
• 1 ½ tsp Fine sea salt
• 1 large Leek
• 300 g Celeriac
• 2 medium Carrot
• 250 g Smoked sausage, fully cooked
• 15 g Celery leaves
• 8 slices Rye bread

1. Rinse the yellow split peas in a colander under cold running water until the water runs mostly clear. Cut the pork shoulder into large chunks. Bring the vegetable stock to a simmer in a stockpot.
2. Add the split peas and pork to the pot, then add the bay leaves, black peppercorns and fine sea salt. Bring to a gentle simmer, skimming any foam from the surface for the first 10 minutes. Partially cover and simmer for 60 minutes, stirring now and then so the peas do not catch.
3. Meanwhile, wash the leek well and slice it. Peel the celeriac and carrots, then cut them into small dice so they cook evenly. Slice the smoked sausage into thick rounds.
4. Stir the leek, celeriac and carrot into the soup. Simmer for 30 minutes, stirring more frequently as the soup thickens, until the peas have broken down and the pork is tender. If it becomes too thick to stir, loosen with a splash of hot stock from the pot and reduce the heat slightly.
5. Add the smoked sausage and simmer for 10 minutes, just to heat it through. Lift out the pork and shred it with two forks, then return it to the pot. Remove the bay leaves and taste, adjusting with a little more fine sea salt if needed.
6. Finely chop the celery leaves and stir them through the soup off the heat. Let the soup stand for 10 minutes so it settles and thickens to a hearty, spoonable consistency. Ladle into bowls and serve hot with rye bread.

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