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Dutch Pea Soup
(Hollandse Erwtensoep)
1-1/2 c. green split peas
3 quarts water
2 pigs' feet (optional)
1-1/2 teaspoons salt
3 leeks, thinly sliced or 2 medium - sized yellow onions, sliced
1 stalk celery, chopped
3 medium-sized potatoes, peeled and cubed
leafy celery tops from 1 bunch celery
1/2 pound ham, cubed, or 1/2 pound frankfurters, or 1 Polish pork sausage
1/4 pound sliced Katenspek, or smoked cured bacon
slices of pumpernickel bread
Soak the peas in water, to cover, overnight. Drain peas and place
them in a large pan with 3 quarts water, pigs' feet and salt.
Bring to boil, lower the heat and simmer slowly for 3 hours. Add
leeks, celery, potatoes and celery tops and simmer another 30
minutes, stirring occasionally.
Add the ham, frankfurters or sausage. If using sausage, simmer
first in plastic wrapper, in large skillet with water, for 10
minutes. Unwrap, slice and add to soup. Simmer 10 minutes more.
Discard the pigs' feet. Slice the frankfurters and put them back
in soup.
Note: In the Netherlands this is a main course. It is served with
buttered pumpernickel bread topped with slices of Ontbijt or
Katenspek (sliced smoked and cured bacon is a substitute) Serves
6 to 8
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Split Pea 09