Dutch Pea Soup Erwtensoep

1 pound of split peas, soaked overnight

1 pork knuckle or ham hock

6 ounces diced pork belly

2 cups Rookwoorst

(1 cup diced, 1 cup sliced)

1 cup onion, diced

1 cup leek, diced

1 cup of celery, diced

1 cup carrot, diced

1 cup diced Dutch potato

¼ cup celeriac, diced

½ cup celery leaves

8 cups chicken or vegetable stock

Salt & pepper

bay leaf

Slice of pumpernickel bread

butter

Speck ham

In a 6 quart stock pot sauté pork belly and ½ of the smoked sausage

Add onions and leeks and a pinch of salt. Saute until translucent

Add celery, carrots and celeriac. Saute until softened

Add chicken or vegetable stock, diced potato, split peas and pork knuckle

Simmer for about 45 minutes until the peas are tender

Skim off any foam while the soup cooks

For a smoother soup, carefully puree in a food processor or blender in small batches.

Saute sliced smoked sausage and garnish each bowl with sauces slices and minced celery leaves

Serve with a buttered slice of pumpernickel bread topped with prosciutto, ham or speck.