- 1 pig’s trotter (about 300 gram)
- fatty piece of bacon (about 250 gram)
- 400 gram green split peas
- 2 liter water
- 2 leeks
- 2 onions
- 1/2 celery root
- 1 beef smoked sausage
- pepper and salt
- 2 slices of rye bread per person
- optional: celery root leaves for garnish
Kitchen equipment needed
- cutting board & chef’s knife
- large pan
- immersion blender
Preparation — 45 minutes
RINSE the split peas 2 times under running cold water. ADD the split peas along with the pig’s trotter, bacon and water in the large pan. Bring to a boil, turn down the heat and let it simmer for 45 minutes.
Meanwhile PEEL onions and 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 into small pieces. You can throw the pig’s trotter in the trash, it has done its job for giving the soup an amazing flavor.
Finishing the split pea soup — 30 minutes
BLEND the split peas with water until you’ve reached a smooth soup. ADD the chopped veggies to the soup and bring back to a boil. Let them simmer for 15 minutes. Meanwhile slice the beef smoked sausage into thin pieces. Then also ADD 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 in deep plates, garnish with celery leaves and serve with rye bread. Enjoy!