The Chef's Corner
This rustic & hearty soup will warm your body and stick to your ribs. Served with a crusty European hearth bread and, perhaps, a side salad or cole slaw it makes a wonderful cozy winter meal.
2 cups split peas
1 large meaty ham bone, or 2 smoked pork chops, or pig's feet or something similar.
½ pound salt port, whole, rind removed
4 quarts water
4 medium potatoes, diced
4 medium leeks including some green, finely chopped
1 medium celeriac (celery root), peeled and diced
¼ cup finely chopped celery leaves
½ pound cooked smoked sausage, i.e. kielbasa, sliced ¼-in.thick
½ tablespoon chopped fresh rosemary
Freshly ground black pepper
1.Wash split peas, combine with water, salt pork, and ham meat in a large pot.; bring to a boil , skim off foam, reduce head to low, simmer for about 3 hours. Remove any bones, cut the meat and salt pork into small cubes and return to pot.
2.Add potatoes, leeks, celery root, celery leaves and simmer for 30 minutes
3. Skim again, add sliced sausage, rosemary and as much cracked pepper ( or hot chilies) as you like). Stir constantly until heated through, adjust seasonings, serve—with a dollop of sour cream sprinkled with rosemary, or with some herby toasted rye croutons.