Winning pea soup WC 2019

Name: Winning pea soup WC 2019
Ingredients: 6 l homemade stock; 1.5 kg split peas; 80 g celery leaves; half celeriac; 2 leeks; 2 smoked sausages; 2 Floury potatoes; 2 fresh sausages; 1 kg Onions; 4 pork belly slices without rind; 750 g pork neck (procureur); 80 g Lovage; 1 Onion; 1 Winter carrot; Pepper; Salt; Bay leaf; Clove; 1 Winter carrot; 100 g Leek

This winning pea soup recipe is by Menthe Groefsema during the World Pea Soup Cooking Championship 2019.It is a recipe for approximately 15 liters. The recipe has been provided by the Foundation for Old Dutch Dishes.

Ingredients

6lhomemade stock

1.5kgsplit peas

80gcelery leaves

half celeriac

2leeks

2smoked sausages

2Floury potatoes

2fresh sausages

1kgOnions

4pork belly slices without rind

750gpork neck (procureur)

80gLovage

1Winter carrot

1Onion

Pepper

Salt

Bay leaf

Clove

1Winter carrot

100gLeek

Preparation

Put 6 liters of cold water on and add the pork shoulder.
When the water boils, skim off the egg whites with a skimmer.
Add 100 grams, 1 leek, 1 winter carrot, and 1 onion with sea salt, pepper, clove, and bay leaf to taste.
Let this broth simmer for about 2 hours and then add the fresh sausages and pork belly. Let it simmer for another hour.
Remove the meat from the pan and strain the broth.
Put the broth back on with the washed split peas. Let this simmer gently for about an hour. Keep stirring the pan.
When the split peas and broth are cooked, add the diced celeriac, carrot, onion, and potato, and the leek cut into rings. Let this simmer gently.
Add the celery leaves and lovage, and then the finely chopped pork shoulder, fresh sausages, and pork belly.
Add more pepper or salt to taste if desired.