Have you ever added a pig's trotter to a split pea soup? It what makes this soup so AMAZING. Serve with rye bread for a great winter evening meal.
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Rinse the split peas 2 times under running cold water. Add the split peas along with the pig's trotter, bacon and water to the large pan. Bring to a boil, turn down the heat and let it simmer for 45 minutes.
Meanwhile, peel onions and ½ a celery root. Rinse the leek and celery root. Chop the onions as fine as you can, the celery root in cubes and the leek in thin rings and set them aside.
Remove the pig's trotter from the soup, also remove the bacon and chop it into small pieces. You can throw the pig's trotter in the trash, it has done its job of giving the soup an amazing flavour.
Puree using an immersion blender the split peas with water until you've reached a smooth soup. Add the chopped veggies to the soup and bring them back to a boil. Let them simmer for 15 minutes. Meanwhile, slice the beef smoked sausage into thin pieces.
Add in the chopped bacon and the sausage pieces. Let the soup simmer for another 10 to 15 minutes, or until the veggies are tender. Season with pepper and salt.
Serve immediately on deep plates, garnish with celery leaves and serve with rye bread. Enjoy!