Dutch Split Pea Soup Recipe

• 1 pound dry green split peas
• 2 1/2 quarts. cool water
• 1/4 c. diced salt pork
• 1/2 c. minced leeks
• 1/2 c. minced celery
• 1/2 c. minced onions
• 1/2 c. celeriac (celery root), optional
• 1/2 bay leaf
• 2 teaspoon salt
• 1 pigs knuckle, optional
• 1 smoked Dutch ring sausage, sliced, or possibly 1 c. sliced Polish sausage or possibly warm dogs
• Minced parsley

1. 1.
2. Rinse peas under cool water and remove all foreign particles.
3. Place peas in large kettle, add in the water, cover and let stand overnight.
4. Or possibly boil 2 min and let soak 1 hour.
5. 2.
6. In a skillet, cook the salt pork 5 min.
7. Add in the vegetables and cook 10 min, till tender but not browned.
8. 3.
9. Add in the salt pork mix, bay leaf, salt and pigs knuckle to the peas.
10. Cover and bring slowly to a boil.
11. Reduce the heat, skim foam from the top and simmer gently 2 hrs or possibly till the meat on the pigs knuckle separates from the bone.
12. 4.
13. Remove the pigs knuckle, shred the meat and reserve.
14. Throw away the bone and the bay leaf.
15. 5.
16. Strain the soup and press the vegetables through a sieve, or possibly puree in a blender or possibly food processor.
17. Return the meat and sieved vegetables to the soup kettle and adjust the seasonings.
18. Add in the sliced sausages and simmer 5 min longer.
19. 6.
20. Serve the soup piping warm and garnish each portion with minced parsley.
21. 6 to 10 servings.

peas, water, salt pork, leeks, celery, onions, celery root, bay leaf, salt, pigs knuckle, ring sausage, parsley

Taken from cookeatshare.com/recipes/dutch-split-pea-soup-53848 (may not work)