Erwtensoep(Green Pea Soup)

• 2 c. dried green split peas (1 lb.)
• 4 qt. water
• 4 medium-sized onions, diced or grated
• 1/4 c. chopped fresh celery tops
• 3 carrots, peeled and diced or grated
• freshly ground black pepper
• 2 large meaty pig's feet
• 1/4 lb. ham
• 2 tsp. salt
• 1 medium-sized celery root (celeriac), peeled and diced in 1/4-inch pieces
• 1/2 lb. precooked smoked sausage, sliced in 1/4 rounds

1. Thoroughly wash the split peas.
2. In a large heavy pot, combine the split peas, pig's feet, ham and water.
3. Bring to a boil over high heat, skimming off the foam and scum as they rise to the surface.
4. Reduce the heat to low; partially cover the pan and simmer for 3 hours.
5. Add the salt, onions, celery tops, celery root and carrots and simmer, partially covered, for 30 minutes.
6. (If the ham is salty, you may wish to reduce the salt.)

peas, water, onions, celery tops, carrots, freshly ground black pepper, ham, salt, celery, sausage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1734 (may not work)