FRIJE

Instructions

• 1.   Cut the pork into pieces.
• 2.   Peel and chop the shallots.
• 3.   Peel the onion and prick it with the cloves.
• 4.   Clean and slice the leeks and the celery stalk into pieces.
• 5.   In a casserole, fry the pieces of pork, the onion stuffed with cloves, the chopped shallots, the flour and the bouquet garni. Mix and then cover with water.
• 6.   Cover the casserole and cook for 30 minutes over low heat.
• 7.   Then add the pieces of leeks and celery stalks, then the split peas. Stir well.
• 8.   Cook for another 30 minutes over low heat and covered.
• 9.   Finally add the Morteau sausages whole and cook again for 25 to 30 minutes over low heat and covered.
• 10.   At the end of this time, remove the Morteau sausages from the casserole and cut them into slices and keep them warm.
• 11.   Mix the split pea soup more or less with vegetables using a mixer-diver, depending on the consistency you want. Put salt and pepper at your taste.
• 12.   Pour the broken pea soup into bowls or soup plates.
• 13.   Add in each bowl the slices of Morteau sausages.
• 14.   Savor immediately accompanied by croutons of toast.

Questions