Soak the split peas in plenty of cold water for at least 3 hours in a large and high pan.

Then drain the peas, add them (back) to the pan together with the peeled garlic cloves, the bay leaves, the fresh rosemary and the cloves.

Pour in the water and add the cubes of chicken or vegetable bouillon. Season with a generous amount of freshly ground black pepper and a pinch of nutmeg.

Stir the ingredients and place the pan over high heat. Bring the ingredients to a good boil. Don’t put a lid on the pan just yet. Keep an eye on it during the first 10 minutes and skim off the grayish starch foam that settles on top. Then cover the pan with a lid, turn the heat a little lower and cook the split peas for about 50 minutes to one hour. In the end the split peas should be very tender, look mushy and fall apart.

Remove the bay leaves and what remains of the rosemary sprig. Add the unsalted butter to the soup. Then mix or blend the mushy cooked peas into a silky soup.

Add extra water if you think the soup is too thick. Check the seasoning and add extra pepper and salt to taste if necessary. Slice the bologna sausage up into bite-size bits and add it to the pea soup. Let the pea soup rest for another 15 minutes. Then scoop the pea soup into large bowls. Serve piping hot with some toasted bread.