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Erwtensoep (Pea soup) 1 pkg.

(approximately 2 cups) green, yellow or mix of green and yellow dried split peas 1 leftover ham bone or 2 smoked ham hocks 1 onion, finely diced 1 medium carrot, diced 1 medium potato, diced ½ to 1 tsp. salt Add peas to large stock pot (5 – 6qt. size), cover with water and allow to soak overnight. Following day, drain peas in colander and rinse. Return to stock pot and cover with fresh water (approximately 12 cups). Add salt and simmer on low heat until peas are tender, approximately 2 hours. Stir frequently to keep peas from sticking to the bottom of the pot. While peas are simmering, make stock by slowly boiling ham bone or ham hocks in another pot in 2 quarts of water for 1 hour. Strain stock and add to pot of simmering peas. Add onion, carrots and potatoes, and season soup with salt and pepper. Continue to cook over low heat, stirring frequently, until soup is smooth and thick, approximately another 2 – 3 hours. Add water (1/4 cup) at a time if soup begins to stick to the bottom of the pan. The longer the soup simmers the better the taste. Garnish servings with a dollop of sour cream and shredded cheddar cheese, if desired. Makes 6 – 8 servings