Dutch Split Pea Soup
|Pork knuckle||1 (Pig's)|
|Dried green split peas||1 Pound|
|Smoked dutch ring sausage/1 cup sliced polish sausage||1 , sliced|
|Celeriac||1⁄2 Cup (8 tbs) (Celery Root)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped leeks||1⁄2 Cup (8 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Diced salt pork||1⁄4 Cup (4 tbs)|
|Cold water||2 1⁄2 Quart|
|Chopped parsley||1 Tablespoon|
1. Rinse the peas under cold water and pick over to remove all foreign particles. Place the peas in a large kettle, add the water, cover and let stand overnight. Or boil two minutes and let soak one hour.
2. In a skillet, cook the salt pork five minutes. Add the vegetables and cook ten minutes, until tender but not browned.
3. Add the salt pork mixture, bay leaf, salt and pig's knuckle to the peas. Cover and bring slowly to a boil. Reduce the heat, skim foam from the top and simmer gently two hours, or until the meat on the pig's knuckle separates from the bone.
4. Remove the pig's knuckle, shred the meat and reserve. Discard the bone and the bay leaf.
5. Strain the soup and press the vegetables through a sieve, or puree in an electric blender. Return the meat and sieved vegetables to the soup kettle and adjust the seasonings. Add the sliced sausages and simmer five minutes longer.