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Title: Erwtensoep, Dutch Pea Soup
Categories: Salad Ethnic
Yield: 4 Servings
| 1 | lb | Split peas |
| 1 | Pigs foot ( or knee caps | |
| Ribs of pork ) | ||
| 7 | oz | Salt pork |
| 1 | lb | Leeks, sliced |
| Handful or celery tops | ||
| Chopped | ||
| 1 | sm | Knob of celeriac, julienne |
| 1/2 | lb | Smoked sausage |
| 1 | Or 2 cooked potatoes | |
| 2 | tb | Chopped parsley |
| Salt and pepper |
Rinse peas and place in saucepot with 4 quarts water..Add salt pork and pig's foot and salt and pepper and cook gently for 3 hours.Then add chopped vegetables.Let boil a few minutes and stir well.The split peas will form a puree.Add sausages and let simmer 30 minutes more.Grate potatoes and add to soup to thicken more.Remove the pigs foot and sausages and salt pork,Slice sausage and return to soup. sprinkle with parsley before serving.Slice the salt pork and serve with pumpernickel bread and mustard along with the soup. Note:There are many versions of this traditional Dutch soup. Often pigs ears were also added to the soup! Also soup tends to burn on bottom so stir occassionlly.
From: Lir119
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