This delightful, heartwarming soup is a true comfort, whether you're seeking warmth on a chilly winter night or, like me, can't resist a steaming bowl of it even on a sunny day!
1 tablespoon Olive oil
300g Potatoes, cut into blocks
2 Onions diced
1 Carrot, peeled and diced
1 Parsnip, peeled and diced
2 Celery stalks, diced
500g Split peas
2 Bay leaves
2lt Chicken stock
Salt & pepper
Add the oil and butter to a large saucepan; heat over medium heat.
Add the onions and fry until soft and translucent.
Then, add the carrot, parsnip, and celery, and fry for a few minutes.
Add the chicken stock, potatoes, split peas, and bay leaves; bring it to a boil. Turn the heat to low and simmer for 1 hour. Stir occasionally to ensure nothing sticks to the bottom. If needed, add more stock or water.
Next, add the rookworst, taste, and season with salt and pepper. Simmer for another 30 minutes or until the peas are soft.