Valle del sole Yellow split peas

A natural source of nutrients A good base for Dutch split pea soup, among other things 1 sachet split peas 350 g, 2 pork shoulder chops, 1 celeriac, 2 leeks, 25 g celery, 1 smoked sausage Rinse the split peas and soak for 6 to 8 hours in plenty of water. Bring to the boil and let simmer gently for about 90 to 120 minutes. In a soup pan, bring the water with the salt, peas, chops and bay leaves to the boil. Let simmer gently for 20 minutes with the lid on the pan. Meanwhile peel the celeriac and cut into cubes. Rinse the cubes in a colander under running water and drain. Cut off the base and the dark green leaves of the leeks. Cut the stalks into 1 cm thick rings and wash them in a colander. Drain well. Finely chop the celery. Remove the chops from the pan, remove the bone and cut the meat into small cubes. Stir the meat, celeriac, leeks and 3/4 of the celery into the soup. Place the smoked sausage in the pan and let simmer gently for another 20 minutes until all the vegetables are tender. Stir regularly. Take the smoked sausage out of the pan, cut into slices and stir these into the soup. Garnish with the remaining celery.