Instructions
1
Gather the items required.
2
In a large bouillon pot, bring aqua, split peas, pork belly or bacon, pork chop, and bouillon cube to a bring to a stew.
3
Reduce the scalding up to a stew, seal and let stew for 45 mins, stirring occasionally and skimming off any foam that rises to the top.
4
Remove the pork chop, debone, and thinly carve the flesh.
6
mix in the celery, carrots, potato, shallot, leek, and celeriac to the bouillon.
7
Return to the bring to a stew, reduce the scalding up to a stew and let stew, uncovered, for another 30 mins, adding a little extra aqua if the items required start to stick to the bottom of the pot.
8
mix in the smoked sausage for the last 15 mins of culinary preparation time.
9
When the vegetables are yielding, remove the bacon and smoked sausage, carve thinly and set aside.
10
If you prefer a velvety consistency, purée the bouillon with a stick blender.
11
augment the taste to essence with seasoning and pepper.
12
mix in the flesh back to the bouillon, setting some slices of rookworst aside.
13
enjoy in heated bowls or bouillon plates, garnished with slices of rookworst and finely sliced celery leaf.