Pea Soup



  • 500g split peas
  • 500g ham hock
  • 1 smoked sausage, sliced
  • 4 onions, chopped
  • 1 carrot, sliced
  • 1 celery root (celeriac), cubed
  • 2 leeks, sliced
  • 2  peeled potatoes, cubed
  • salt
  • freshly ground pepper
  • 2 Tbsp finely chopped celery leaves


Wash the split peas and let them soak overnight (include enough water that it lies at least 2″ above peas). Add ham hock to the soaking peas, and cook for half an hour. While cooking, prepare your onions, carrots, celery root, leek, and potatoes. Add them to the pot when the half hour has completed. Add salt and pepper to taste. Cover with a lid, and let the soup simmer on low for 8-10 hours. Add the smoked sausage 20 minutes before serving. At the very end mix in the chopped celery leaves.

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