Instruction

• Gather the ingredients
• In a large soup pot, bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil
• Reduce the heat to a simmer, cover and let cook for 45 minutes, stirring occasionally and skimming off any foam that rises to the top
• Remove the pork chop, debone, and thinly slice the meat
• Set aside
• Add the celery, carrots, potato, onion, leek, and celeriac to the soup
• Return to the boil, reduce the heat to a simmer and let cook, uncovered, for another 30 minutes, adding a little extra water if the ingredients start to stick to the bottom of the pot
• Add the smoked sausage for the last 15 minutes of cooking time
• When the vegetables are tender, remove the bacon and smoked sausage, slice thinly and set aside
• If you prefer a smooth consistency, purée the soup with a stick blender
• Season to taste with salt and pepper
• Add the meat back to the soup, setting some slices of rookworst aside
• Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf
• Enjoy!