500g green split peas
1 ½ litre cold water
1 carrot, chopped
1 small turnip, grated
2 ribs celery, chopped
1 onion, chopped
1 bay leaf
1 small smoked ham hock or smoked sausage
Salt and pepper
Rinse and wash the split peas. To make sure that the peas soften sufficiently when cooking, soak the peas overnight in cold water, adding a half teaspoon of baking soda to the water. Rinse well before cooking.
Place all the ingredients in a pot. Bring to a boil and simmer for about an hour. When the peas are soft, remove the bay leaf. Stir the soup several times, the peas will dissolve and give it a creamy consistence. Cut the meat off the bone, or slice the sausage and stir it back in the soup. Adjust the flavour with salt and pepper if needed.
This soup is best served the next day, when the flavours have blended. Reheat carefully, as the soup thickens overnight and can burn easily. Thin with a little bit of warm water if needed.