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.