Hollandse Erwten (split Pea) Soup

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 (16 ounce) packages split peas
• 1 medium onion (medium to large)
• 3 large carrots
• 2 stalks celery
• 1 large baking potato
• 1/4 lb bacon
• 2 large ham hocks, cut in half by the butcher
• 4 quarts water
• salt
• pepper

Recipe

• 1 empty split peas from package,; wash and check for foreign matter.
• 2 cut carrots, celery, bacon and onion into 1/4-inch dice; set aside.
• 3 peel and quarter potato; set aside.
• 4 add bacon to 6 quart pot and over medium heat stir and fry until crispy.
• 5 remove bacon and discard all but a teaspoon of bacon fat.
• 6 add onions and cook until caramelized.
• 7 add 4 quarts water and split peas to the pot on high flame; bring to boil.
• 8 turn down flame to low to medium.
• 9 add potato and rinsed ham hocks.
• 10 cook approximately 1 hour or until potato is almost done.
• 11 add celery and carrots.
• 12 cook an additional 20-30 minutes.
• 13 take the ham hocks out of the pot and remove the meat.
• 14 take your potato masher and mash the potato to thicken the soup.
• 15 add the ham hock meat.
• 16 stir this soup occasionally as the peas tend to stick to the bottom of the pot.
• 17 do not add salt and pepper as ham hocks may be salty enough.
• 18 serve with croutons.
• 19 add salt and pepper to taste.