Put the water, split peas, pork shoulder, bay leave, thyme and cloves into a large pan and bring to boil.

Remove any scum which rises to the surface.

Cover the pan and stirring occasionally, simmer for 45 minutes or until peas have cooked to a puree.

Peel and chop the carrots, onions, celery, slice and wash the leeks.

Lift the pork shoulder out of the soup, cut the meat into small pieces, discard the bone and return the meat to the soup with the smoked sausage (in one piece) and all the vegetables. Cook gently for about 30 minutes. Remove the pork shoulder and slice the sausage. Set aside.

Return to the soup. With an immersion hand blender, blend the soup to a smooth cream consistency.

Add the sausage and the pork shoulder back to the pot. Add salt and pepper to taste.

Cook soup for another 5 minutes on a low fire.

Serve soup accompanied by your favorite bread.