Erwtensoep(Dutch Pea Soup)

In a large 6 to 8-quart casserole, combine the split peas, the pigs feet and/or hock, the salt pork and the water.

Bring to a high boil, skimming off the foam with a perforated spoon as it comes to the top.

Reduce the heat to low; partially cover and simmer for about 3 hours.

Stir occasionally.

Add the potatoes, carrots, celeriac, celery leaves and leeks.

Simmer again for about 30 minutes partially covered.

Watch the heat and stir from time to time; the soup will be very thick and tends to scorch on the bottom.

With tongs or a slotted spoon, transfer the meat to a cutting board.

Remove and discard the fatty skin, bones and whatever else looks undesirable.

Cut up the meat into little pieces and add the sliced sausage, the crumbled summer savory and several grindings of pepper.

Add salt to taste.

Stirring constantly, bring the soup to a simmer over moderate heat and cook for a few minutes to heat the sausage through.

Taste for seasonings and serve from a heated tureen or individual soup plates.