It takes some time, but then you will have a deliciously filling homemade pea soup!

1. In a large soup pan, bring 1500 ml of water with the stock cube, the split peas, the meat and the bay leaf to the boil.
2. Turn the heat to low and cook the soup for about 45 minutes, or until the split peas are tender and starting to fall apart.
3. Using a slotted spoon, occasionally scoop the foam from the soup and stir with a spatula over the bottom of the pan to prevent any burning.
4. Clean the vegetables.
5. Cut the celeriac and winter carrot into small cubes.
6. Cut the leeks into rings.
7. Remove the meat from the pan. Remove the bone and cut the meat into pieces.
8. Remove the bay leaf.
9. Put the meat with the celeriac, carrot and leeks back into the pan.
10. Cook the soup for another 20 - 30 minutes on very low heat until the vegetables are tender.
11. Stir the soup well until a thick consistency forms.
12. Chop the celery and stir it into the soup.
13. If necessary, thin the soup with some water if it is too thick.

Any ingredients left over?
Winter carrots will keep for 1 to 2 weeks outside the fridge.

Source: Netherlands Nutrition Centre