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dutch Split Pea Soup (erwtensoep) 9 Cups Water
1 Pound Dried Green Split Peas (about 2 1/4 Cups)
2 Pounds Smoked Pork Hocks
6 Leeks
4 Stalks Celery (with Leaves), Sliced
2 Cloves Garlic, Chopped
1 1/2 Teaspoons Crushed Dried Savory Leaves
1 1/2 Teaspoons Salt
1/2 Teaspoon Pepper
1/2 Pound Cooked Smoked Sliced Sausage
(kielbasa, Knockwurst Or Frankfurters) heat Water And Peas To Boiling In Dutch Oven; Boil 2 Minutes. Remove From Heat; Cover And Let Stand 1 Hour. Add Remaining Ingredients, Except Sausage, To Peas. Heat To Boiling; Reduce Heat. Cover And Simmer Until Pork Is Tender, About 2 Hours. Skim Fat If Necessary. remove Pork Hocks; Cool Slightly. Trim Fat And Bone From Pork. Cut Pork Into 1/2-inch Pieces. Stir Pork And Sausage Into Soup. Heat To Boiling; Reduce Heat. Cover And Simmer Until Sausage Is Hot, 15 Minutes. Remove Sausage And Slice. Serve Sausage With Pumpernickel Bread And Prepared Mustard If Desired Or Return To Soup. yields 8 Servings. |
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