Dutch Split Pea Soup Recipe

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   1.

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   Rinse peas under cool water and remove all foreign particles.

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   Place peas in large kettle, add in the water, cover and let stand overnight.

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   Or possibly boil 2 min and let soak 1 hour.

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   2.

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   In a skillet, cook the salt pork 5 min.

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   Add in the vegetables and cook 10 min, till tender but not browned.

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   3.

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   Add in the salt pork mix, bay leaf, salt and pigs knuckle to the peas.

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    Cover and bring slowly to a boil.

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    Reduce the heat, skim foam from the top and simmer gently 2 hrs or possibly till the meat on the pigs knuckle separates from the bone.

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    4.

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    Remove the pigs knuckle, shred the meat and reserve.

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    Throw away the bone and the bay leaf.

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    5.

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    Strain the soup and press the vegetables through a sieve, or possibly puree in a blender or possibly food processor.

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    Return the meat and sieved vegetables to the soup kettle and adjust the seasonings.

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    Add in the sliced sausages and simmer 5 min longer.

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    6.

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    Serve the soup piping warm and garnish each portion with minced parsley.

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    6 to 10 servings.

* Per serving · 4 servings · Values may vary.