This thick pea soup with smoked sausage is best made a day ahead, so that the flavours intensify. Soak the peas overnight, changing the water about every 4 hours.
- 500 g split green peas, soaked overnight
- 1 pig’s trotter*
- 400 g lightly smoked speck* or smoked pork hock
- 1 leek, white part only, thinly sliced
- 1 onion, finely chopped
- 3 celery stalks, chopped
- 1 celeriac, peeled, chopped
- 1 desiree potato, grated
- 310 g smoked pork sausage (such as rookworst, kielbasa or mild Csabai)*, sliced
- sour cream and pumpernickel bread*, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Rinse and drain peas. Place in a large saucepan with pig’s trotter, speck and 3 litres water. Bring to the boil, then reduce heat to low and cook, partially covered, for 2 hours or until peas are very tender.
Add leek, onion, celery, celeriac, potato and 500 ml water to pea mixture and cook for a further 30 minutes or until celeriac is tender. Remove trotter and speck, then remove meat and fat from the bones and shred. Discard bones, rind and excess fat. Add shredded meats and sausage to pea soup and cook for a further 10 minutes. Season with salt and pepper, and serve in coffee cups or bowls with sour cream and pumpernickel bread.
* Order pig’s trotters from your butcher.
* Speck is a salted and smoked pork, from selected delis, butchers and supermarkets. The darker its colour and the harder it is, indicates a heavier smoking. Substitute streaky bacon.
* Rookworst (Dutch), kielbasa (Polish) and Csabai (Hungarian) sausages are from Eastern European delis and selected supermarkets.
* Pumpernickel bread, from delis and selected supermarkets, is a type of rye bread.
DRINK An Original Collins cocktail with Bol’s Genever Gin, Holland ($45, 700ml)
As seen in Feast magazine, Issue 10, pg78.
Photography by Brett Stevens.