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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
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 for 2 minutes.
Remove from heat; cover and let stand for 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.
Yield: 8 servings