Erwten Soep (Pea Soup) Ingredients 2 1/2 cups dried green peas 3 qts cold water 1 pork hock 2 bayleaves 1 tbsp salt 3 leeks 1 small celeriac OR 2 stalks of chopped celery 1 potato 1 sausage ring, cut up 1/2 bunch leaf celery, chopped 1 tsp Maggi salt and pepper Method Soak the dried peas overnight at least 12 hrs in cold water. In the morning, add the pork hock, bayleaves, salt and pepper to the peas and water. Bring to a boil and then reduce the heat to simmer. Cover the soup and allow to simmer on low heat for 2 hrs. While the soup is simmering, chop the cleaned leeks. Cut the celeriac in to slices ( or stalk celery ). Peel the slices of celeriac and the potato and cut both into cubes. Add the leeks, celeriac, potato to the soup and simmer for another 3/4 hr. until tender. During this time, add the sausage to the soup as well. Remove the pork hock from the soup and slice meat into pieces, add the pieces along with the chopped celery to the soup. Remove the bayleaves and add Maggi as well as salt and pepper to taste. Simmer for another 20 min.