Erwtensoep(Dutch Green Peas Soup)

• 2 pork legs or 1 lb. pork ribs or 1 beef tail
• 750 gr (1 1/2 lb.) split peas
• 4 liters (4 qt.) water
• 500 gr (1 lb.) fresh or smoked sausage and/or 150 gr. (6 oz.) bacon, cut in slices/pieces
• 30 gr (1 oz.) salt
• 3 leeks, cut in rings/pieces
• 1 tuft celery, cut
• 1 celeriac, cut in small cubes (celery root or bulb)
• 2 potatoes, cut in small pieces
• pepper to taste

1. Boil the legs/ribs/tail in a large pot (8 liters or 2 gallons: see note) in the 4 liters of water with the split peas for at least one hour, until the meat is tender.
2. If a fresh sausage is used, boil it for the last half hour with the other ingredients.
3. Stir occasionally.
4. Take out all the meat.
5. Cut the meat from the bones and add to the soup.
6. Cut the sausage in slices, but add it only at the end.
7. Add all other ingredients and boil 20 to 30 minutes over a low heat.
8. Stir occasionally.
9. Add the sausage and pepper to taste.
10. The soup should be very substantial.
11. Serve in soup bowls, accompanied with slices of rye bread (black bread) with bacon.
12. The taste of the soup improves when the soup is made two days in advance.
13. When reheating (in a smaller portion as desired) stir continuously or reheat in microwave.

pork, peas, liters, salt, leeks, celery, celeriac, potatoes, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=751978 (may not work)