Dutch Split Pea Soup

• 1 (1 lb) package split peas
• 2 quarts water
• 1 teaspoon salt (to taste)
• 1 teaspoon black pepper (to taste)
• 1 bay leaf
• 1 teaspoon leaf thyme, crumbled
• 2 whole cloves
• 1 large onion
• 2 medium potatoes, peeled and diced (3 cups)
• 1/2 lb cooked ham or 1/2 lb ham hock, diced (whichever)
• 1/2 lb smoked sausage or 1/2 lb Little Smokies sausage, sliced
• 2 large leeks, well washed and sliced
• 2 large celery ribs, thinly sliced
• 2 tablespoons chopped fresh parsley

1. Wash and sort peas.
2. Combine peas, water, salt, pepper, bay leaf and thyme in a large pot or Dutch oven.
3. Press cloves into onion, and add to pot (if using a ham hock you may wish to add it now so it becomes more tender- but NOT the smoked sausage, as they split if overcooked).
4. Bring mixture to a boil, then lower heat, cover, and simmer, stirring occasionally, until peas are tender, about 1 hour.
5. Remove the onion and bay leaf.
6. Puree soup through a coarse sieve or in batches in the blender (be careful not to burn yourself!); return mixture to the pot.
7. (I like to leave a little bit not pureed for texture).
8. Add potatoes, ham, sausage.
9. leek and celery.
10. Simmer uncovered about 25-35 minutes, or until potatoes are tender.
11. Taste for seasoning and garnish soup with chopped parsley before serving.

peas, water, salt, black pepper, bay leaf, thyme, cloves, onion, potatoes, ham hock, sausage, leeks, celery, parsley

Taken from www.food.com/recipe/dutch-split-pea-soup-34453 (may not work)