split pea soup

What do you need?

• 125 g split peas (uncooked weight)
• 600 ml chicken stock
• ¼ celeriac
• ½ winter carrot
• ½ onion
• ½ leek
• 150 g smoked chicken fillet
• 1 tbsp celery leaves, finely chopped
• Salt, pepper and herbs of your choice

Preparation

1. Rinse the split peas in a colander under cold running water. Place them in a stockpot with the stock and bring to the boil. Then turn the heat down and cook the split peas for 1 hour with the lid on the pan.
2. Clean the celeriac, carrots, onion and leek, cut them into pieces and add them to the stock. Let the vegetables cook for another 30 minutes over low heat, stirring occasionally.
3. Cut the smoked chicken into slices and add it last, together with the celery leaves. Season the soup with salt and pepper if necessary. If you want the soup less thick, add some extra water.

Nutritional values