Erwtensoep

Method 7 steps

1. 1

   Rinse the peas and cover them, with the ribs and belly, in two and a half litres of cold water.

2. 2

   Bring it up, skim and simmer an hour, until the peas start breaking down.

3. 3

   Add the potato, carrot, celeriac and onion and cook another hour, stirring so nothing catches.

4. 4

   Lift out the meat, strip it from the bones and return it to the soup in pieces.

5. 5

   Add the sliced leek and celery leaves and cook twenty minutes.

6. 6

   Cool it completely and leave it overnight in the fridge; the soup thickens.

7. 7

   Reheat it, add the sliced sausage for five minutes and serve with rye bread.