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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)
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  1. Heat water and peas to boiling in Dutch oven; boil for 2 minutes.
  2. Remove from heat; cover and let stand for 1 hour.
  3. 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.
  4. Remove pork hocks; cool slightly. Trim fat and bone from pork. Cut pork into 1/2-inch pieces.
  5. Stir pork and sausage into soup. Heat to boiling; reduce heat. Cover and simmer until sausage is hot, 15 minutes.
  6. Remove sausage and slice.
  7. Serve sausage with pumpernickel bread and prepared mustard if desired or return to soup.

Yield: 8 servings


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