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Recipe by olive magazine

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1. Put 2 litres water, the split peas, ham or gammon, bay leaf, thyme and cloves into a large pot and bring to the boil, skimming off any scum that rises.
2. Cover the pot and simmer for 45 minutes (or until the peas have cooked to a purée), stirring occasionally.
3. Remove the ham, cut into pieces and remove the bone. Return the meat to the pot with the whole smoked sausage and vegetables. Cook gently for 30 minutes.
4. Remove and slice the sausage, then return it to the soup. Season.
5. Serve with chopped celery leaves and rye bread spread with mustard.

Per serving

393 kcalories, protein 25.9g, carbohydrate 43.1g, fat 14.1 g, saturated fat 5.4g, fibre 7.3g, salt 1.71 g

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Ingredients

• 500g green split peas
• 500g piece ham or gammon hock
• 1 bay leaf
• 1 tsp thyme , chopped
• 3 cloves
• 250g smoked sausage such as kielbasa
• 250g carrots , roughly chopped
• 200g onions , roughly chopped
• 250g celeriac , roughly chopped
• 250g leeks , sliced
• celery leaves, rye bread, mustard to serve

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 1 hour 45 minutes

Ingredients

• 500g green split peas
• 500g piece ham or gammon hock
• 1 bay leaf
• 1 tsp thyme , chopped
• 3 cloves
• 250g smoked sausage such as kielbasa
• 250g carrots , roughly chopped
• 200g onions , roughly chopped
• 250g celeriac , roughly chopped
• 250g leeks , sliced
• celery leaves, rye bread, mustard to serve

Per serving

393 kcalories, protein 25.9g, carbohydrate 43.1g, fat 14.1 g, saturated fat 5.4g, fibre 7.3g, salt 1.71 g

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