Dutch-style Split Pea Soup - Erwtensoep

Dutch-style Split Pea Soup - Erwtensoep
2 cups green split peas
3 quarts water
1 pound pork shoulder
1 teaspoon salt
2 large leeks, thinly sliced, white only
1 celery root, chopped
2 medium potatoes, peeled and cubed
Leafy tops from 1 bunch of celery
Salt and pepper to taste
1 pound smoked sausage
Slices of pumpernickel/dark rye bread
Wash peas then soak in water for one hour. Drain the peas and place them in a large stock pot with water, pork and salt. Bring to a boil, lower the heat and simmer slowly for 2 hours, stirring occasionally so the peas won't burn.
Add small amounts of water if needed, but the soup should be thick when it is done. Add leeks, celery root, potatoes and celery tops and simmer 30 minutes more, stirring occasionally. Add sausage and simmer for 10 more minutes.
Remove the sausage and the pork shoulder, slice them and place back in the pot. Add salt and pepper to taste. Serve with pumpernickel or dark rye bread.
This soup is best the second day. If possible, make one day ahead.
Serves six.
Nutrition values per serving: 736 calories, 33 g fat, 57 g carbohydrates, 19 g fiber, 52 g protein, 140 mg cholesterol, 1,616 mg sodium.