Hollandse erwtensoep (Dutch pea soup)

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This is the the national soup of the the Netherlands. It is based on split peas and ham.

Ingredients

• 375 ml (not grams) green split peas, soaked overnight
• 3 litres water or ham stock
• 2 pigs trotters or ham hocks
• 1½ teaspoons salt
• 2 medium onions, sliced
• 1 stick celery, chopped
• 3 medium potatoes, peeled and cubed
• Leaves from 1 bunch of celery
• 250 g fatty ham, chopped or 1 large smoked sausage or 250 g frankfurters, sliced
• Slices of pumpernickel

Method

1. Drain the peas and put them in a large pan with the water or stock, pigs trotters or hocks and the salt.
2. Bring to a boil, lower heat and simmer slowly for 3 hours.
3. Add the remaining vegetables and simmer for a further 30 minutes, stirring occasionally.
4. Discard the pigs' trotters or hock and remove the ham, sausage or frankfurters.
5. Remove some of the ham or sausage and place on buttered pumpernickel.
6. Serve the soup separately in bowls.

--JuliaBalbilla 13:30, 11 February 2009 (UTC)

Chef's notes

Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.

• http://bit.ly/rspcathinkpig