Dutch split pea soup

6 servings

Ingredients

Quantity Ingredient
1 pounds Dried green split peas
6 cups Water
4 cups (approx) broth (chicken or beef)
¼ pounds Smoked pork or ham; diced
¾ cup Celery, with some leaves; chopped
2 eaches Leeks; (white part only) thinly sliced & washed well
1 large Onion; chopped (1 cup)
2½ cup Potatoes; diced
1½ cup Carrots; diced (2 large)
½ teaspoon Salt; if desired
¼ teaspoon Freshly ground black pepper
1 dash Tabasco or other hot pepper sauce; or to taste

Directions

(1) In a large saucepan, combine the peas and water. Bring the water to a boil, and cook the peas for 2 minutes. Remove the peas from the heat, cover, and let stand for 1 hour.

(2) Add the broth, pork or ham, celery, leeks, and onion. Bring the soup to a boil, reduce the heat, cover the pan, and simmer the soup for 1-½ hours.

(3) Add the potatoes and carrots, and cook the soup for another 15 to 30 minutes (the peas should disintegrate). If the soup gets too thick, thin it with additional broth.

(4) Season the soup with salt, pepper, and hot pepper sauce.

From _The Good Food Book_ Jane Brody, 1985 W.W. Norton, Pub. ISBN 0-393-02210-2 ? Typos by Jeff Pruett Submitted By JEFF PRUETT On 06-04-95

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