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Erwtensoep (Split Pea Soup)


With all the heavy holiday cooking and eating, simplify a few meals by serving this traditional version of pea soup. Tasty, warming, filling and easy.

Today's Erwtensoep is a Dutch classic, and is often served as a main dish. It makes a fine dinner on its own, with thick slices of buttered pumpernickel or rye bread.

Erwtensoep (Split Pea Soup)

1 lb (450 g) dried green split peas, rinsed and picked over
10 cups (2.5 L) water
1/4 cup (60 ml) diced salt pork
1/2 cup (125 ml) chopped leeks
1/2 cup (125 ml) chopped celery
1/2 cup (125 ml) chopped celeriac (celery root, optional)
1/2 cup (125 ml) chopped onion
1 bay (laurel) leaf
2 tsp (10 ml) salt
1 smoked ham hock or pig's knuckle (optional)
1/2 lb (250 g) smoked, precooked smoked sausage, such as kielbasa, sliced into 1/4 inch (0.5 cm) rounds

Cook the salt pork for 5 minutes in a heavy soup pot over moderate heat. Add the vegetables and cook 10 minutes, stirring frequently, until tender but not brown. Add the water, peas, bay leaf, salt, and ham hock or pig's knuckle and bring to the boil. Skim the foam from the surface of the soup and simmer over low heat for two hours. Remove the ham hock or pig's knuckle, shred the meat and set it aside. Discard the bone and the bay leaf. Strain the soup, pressing the vegetables through the sieve, or puree in an electric blender. Return the soup, the reserved pork meat, and the sliced kielbasa to the kettle, and simmer for 5 minutes, until the sausage is warmed through. Serves 6 to 8.

Reproduced by permission of Worldwide Recipes.
Worldwide Recipes, the world's largest daily recipe service, delivers a free recipe by email every day - a complete gourmet menu every week. Subscribe by sending a blank email to Subscribe@wwrecipes.com or by visiting http://www.wwrecipes.com.

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