How to make
In a suitable saucepan, fry the sliced smoked sausage in the oil for a few minutes, just until it turns slightly red.
In the same fat, add the sliced leeks, salt and mix, and after a few minutes add the diced vegetables (celeriac, carrot, potato) and finally the peas. Pour in hot water and the stock cubes, add the bay leaves and the bacon cut into large pieces.
Let the dutch soup simmer over moderate heat for about an hour, stirring occasionally.
You will notice that the peas start to break down and a green mass forms. Stir well a few times to speed up this process. Add the smoked sausage to the soup and simmer with it for a few more minutes.
Season the pea soup with a little salt and pepper if needed.
Finally, sprinkle with finely chopped parsley and celery leaves.
Serve the dutch split pea soup (erwtensoep) with some rye bread.
Note: The soup is often thicker and even tastier the next day.
