Pea soup with rye bread

Name: pea soup with rye bread
Total time: 40 min
Yield: 4
Ingredients: 75 gram butter; 300 gram pork slices; 5 celeriac; 1 leeks; 250 gram split pea; 25 tablespoon celeriac; 6 slices Rye bread; 125 liter water

Ingredients

75 gram butter
300 gram pork slices
5 celeriac
1 leeks

250 gram split pea
25 tablespoon celeriac
6 slices Rye bread
125 liter water

Directions

Peel the celeriac and cut into cubes.
Cut the leeks into thin rings.
Finely chop the celery.
Heat one third of the butter in a soup pan and fry the pork strips in a flashing brown light in three to four minutes.
Add the celeriac and leeks and stir-fry for another two minutes.
Stir in the split peas and pour in the water.
Bring the soup to the boil while stirring.
Add about half a tablespoon of salt and freshly ground pepper to taste.
Let the soup simmer for 30 minutes until it becomes a nicely bound soup.
Stir frequently.
Stir in the celeriac just before serving.
Serve the pea soup in large bowls and serve the rye bread with butter.