Dutch pea soup from Winter Food by Jill Norman

Ingredients

• handful of dried whole green peas, soaked overnight and drained
• butter and mustard, to serve
• 750 g split green peas
• bunch of herb celery, or 6 celery stalks, chopped
• 6 slices each of good white, brown and pumpernickel bread, to serve
• 3 leeks, chopped
• 12 pork sausages
• 6 thick slices streaky bacon, rinds removed
• 1 small celeriac, diced
• salt and freshly ground black pepper
• handful of dried white beans, soaked overnight and drained
• 6 spare ribs