FRIJE

Instructions

• 1.   Cut the pork meat into pieces.
• 2.   Peel and chop the shallots.
• 3.   Peel the onion and stud it with cloves.
• 4.   Clean and slice the leeks and celery stalk into pieces.
• 5.   In a casserole dish, sauté the pork pieces, the onion studded with cloves, the chopped shallots, the flour, and the bouquet garni. Mix well and cover with water.
• 6.   Cover the casserole dish and let it cook for 30 minutes over low heat.
• 7.   Then add the leek and celery pieces, followed by the split peas. Stir well.
• 8.   Let it cook for another 30 minutes over low heat and covered.
• 9.   Finally, add the whole Morteau sausages and cook again for 25 to 30 minutes over low heat and covered.
• 10.   After this time, remove the Morteau sausages from the casserole dish, slice them into rounds, and keep them warm.
• 11.   Use an immersion blender to blend the split pea soup with vegetables to your desired consistency. Season with salt and pepper to taste.
• 12.   Pour the split pea soup into bowls or deep plates.
• 13.   Add the slices of Morteau sausages to each bowl.
• 14.   Serve immediately with toasted bread croutons.

Nutritional information *