PREPARATION

  1. Clean the celeriac, carrot and leek.
  2. Cut the celeriac and carrot into small cubes and the leek into rings.
  3. Rinse the peas in a sieve under cold running water and let them drain.
  4. Fill a pan with 1.5 litres of water and add the peas, celeriac, carrot, chops and bacon cubes.
  5. Bring to the boil and stir regularly. Cook the peas gently for 30-40 minutes.
  6. Remove the chops from the pan and cut the meat into pieces.
  7. Put the meat back into the pan and add the smoked sausage, leek and herbs.
  8. Let the soup simmer for another 15 minutes.
  9. Stir well regularly so that the peas do not stick to the bottom.
  10. Serve the pea soup in bowls.

TIP

Tasty with rye bread with smoked bacon.