Pea soup

A hearty pea soup with gammon and smoked sausage; perfect for a cold winter's day!

Ingredients

• RYVITA^® Dark Rye Crispbread
• 500 grams split peas
• 400 grams gammon
• 1 smoked sausage
• 2 large onions
• 1 large carrot
• 2 leeks
• 2 potatoes
• 5 celery sticks
• pepper

Method

Rinse the split peas in a sieve, add to large pan. Place gammon in pan and add 2 litres of water and bring to the boil. When it has boiled, pour the water away and rinse the peas and the gammon under a sieve. This will get rid of any foam from the peas and excess salt from the gammon. Again, add two litres of water. Add the diced vegetables except for the celery and boil for two hours. Remove the gammon, shred into little pieces and put back into pan. Add the celery and the sausage that has cut into slices to the soup and simmer for 15 minutes. Add pepper to taste. The soup will thicken more if left to cool and reheated.