|per 100 g||Total Recipe|
|Gross weight||100 g||6141 g|
|Energy||245 kJ / 59 kcal||15001 kJ / 3586 kcal|
|Sat. fat||2 g||89 g|
|Unsat. fat||2 g||113 g|
|Fibre||1 g||48 g|
|Salt||169 mg||10328 mg|
4 lTap water
500 gSplit peas - green dried
300 gSmoked sausage
250 gPork - Loin Steak
15 gSoup, beef broth, cubed, dry
10 gCoriander leaves
2 gPepper, black
6.1 kgTotal recipe weight
Rinse the split peas a few times in the colander, then leave to soak for at least 1.5 hrs (but preferably over night.
Place a large saucepan with water on a medium heat, add the stock cubes and the pork.
Peel an onion a parsnip and a carrot and add them to the stock whole; coarsely cut the leaves off the leek, wash them and add them to the stock. Simmer slowly for 1.5 hours.
Wash the leek and finely chop it; peel the carrots, parsnips,and celeriac and finely dice them. (0.5 - 1 cm)
Take the skin off the Bacon and cut the bacon into chunks of about 1cm long and 0.5 cm wide.
Take the meat and the vegetables from the stock. Set the pork meat aside to cool a bit and dispose of the cooked out vegetables.
Drain the split peas of excess liquid.
Add the split peas, the diced vegetables and the bacon to the stock and simmer on a low heat for 2-2.5 hrs; stirring regularly so there contents don't stick to the base of the pan.
Tear the pork meat with two forks and add it back to the soup.
Your soup is starting to be ready when the split pead are practically dissolved and the bacon melts in the mouth.
At this point slice the smoked sausage into 0.5 cm slices and add to the soup.
Open the can of peas and mash them in their liquid (this is only really necessary if you have yellow split peas) and add them to the soup.
Chop some parsley and coriander and stir through the soup.
Simmer for a further 10 minutes, add salt and pepper to taste, stirr well and serve immediately.
Careful the soup is very hot.
Serve with buttered slices of rye bread layered with pancetta or black forest ham.