Erwtensoep

Ingredients

• 3 pcs Thyme
• 1 pcs Smoked Sausage
• 250 g Split Peas
• 300 g Pork Ribs
• 1.5 pcs Onion
• 1 pcs Leek
• 200 g Celeriac
• 2 pcs Carrot
• 2 pcs Celery
• 2 pcs Bay Leaves
• 25 g Butter
• 0.5 tsp Black Pepper
• 1.75 tsp Salt
• 2 tbsp Parsley
• 2 tsp Whole Grain Mustard
• 1.2 l Water

Method

1. Finely dice {onion}, {celeriac}, {carrot} and {celery}, then wash and slice {leek}. Keep them separate so they cook evenly.
2. Put {split_peas}, {pork_ribs}, {water}, half the {onion}, {bay_leaves}, {thyme} and {salt} in a large pot over medium heat. Bring just to a boil, skim well, then lower to a bare simmer so the broth stays clear and the peas begin to soften.
3. Melt {butter} in a Dutch oven over medium heat. Add the remaining {onion}, then {leek}, {celeriac}, {carrot} and {celery}, seasoning lightly with {salt}. Sweat gently until softened, glossy and sweet smelling without taking much color.
4. Lift out {pork_ribs} from the broth and set aside. Remove {bay_leaves} and {thyme}, then stir the simmered {split_peas} and broth into the softened vegetables. Keep at a low simmer, stirring often, until the soup turns thick enough to mound on the spoon.
5. Pull the meat from {pork_ribs}, discarding bones and excess fat, then slice {smoked_sausage}. Return both to the pot and season with {black_pepper} and more {salt} if needed. Simmer gently until the sausage is hot and the pork is tender.
6. Turn off the heat and let the soup rest so the starches settle and the texture turns characteristically gluey and full.
7. Ladle the hot soup into warm bowls. Finish with {parsley} for freshness and offer {whole_grain_mustard} alongside for a sharp Dutch touch.