Dutch Split Pea Soup

1. 1

   Wash and sort peas.

2. 2

   Combine peas, water, salt, pepper, bay leaf and thyme in a large pot or Dutch oven.

3. 3

   Press cloves into onion, and add to pot (if using a ham hock you may wish to add it now so it becomes more tender- but NOT the smoked sausage, as they split if overcooked).

4. 4

   Bring mixture to a boil, then lower heat, cover, and simmer, stirring occasionally, until peas are tender, about 1 hour.

5. 5

   Remove the onion and bay leaf.

6. 6

   Puree soup through a coarse sieve or in batches in the blender (be careful not to burn yourself!); return mixture to the pot.

7. 7

   (I like to leave a little bit not pureed for texture).

8. 8

   Add potatoes, ham, sausage.

9. 9

   leek and celery.

10. 10

    Simmer uncovered about 25-35 minutes, or until potatoes are tender.

11. 11

    Taste for seasoning and garnish soup with chopped parsley before serving.

* Per serving · 4 servings · Values may vary.