Dutch Green Pea Soup Recipe

• 2 pound fresh ham hocks
• 3-4 quart. water
• 1 pound presoaked green split peas
• 8 leeks, finely minced
• 1 celery root, peeled and diced
• 3 c. minced celery leaves
• 1 bay leaf
• 1/2 to 3/4 teaspoon thyme, rubbed
• 1/8 teaspoon dry mustard
• 2 teaspoon salt
• 1 teaspoon pepper
• 2-3 c. chicken broth; optional

1. The day before serving, place the ham hock and water in a large soup kettle.
2. Bring to a boil and then simmer till meat is very tender (2 1/2 hrs).
3. Cold and skim off fat.
4. Remove meat and add in to liquid the remaining ingredients except meat and chicken broth.
5. Dice meat and return to kettle.
6. Simmer 3 hrs.
7. If soup is too thick, chicken broth can be added.
8. Chill; serve the next day as this soup is best after the first day and is excellent garnished with Parmesan and croutons.
9. Yields 8-10.

ham hocks, water, peas, leeks, celery root, celery, bay leaf, thyme, dry mustard, salt, pepper, chicken broth

Taken from cookeatshare.com/recipes/dutch-green-pea-soup-13523 (may not work)