Hollandse Erwten (Split Pea) Soup

This soup is great especially in the fall or winter. My Mother Ina was a great cook and I'm happy I can reproduce some of her best recipes.

• Ready In: 2 hrs 15 mins
• Serves: 6-8

Ingredients

• 2 (16 ounce) packages  split peas
• 1  medium onion (medium to large)
• 3  large carrots
• 2  stalks celery
• 1  large baking potato
• 1⁄4 lb bacon
• 2  large ham hocks, cut in half by the butcher
• 4  quarts water
•  salt
•  pepper

Directions

1. Empty split peas from package,; wash and check for foreign matter.
2. Cut carrots, celery, bacon and onion into 1/4-inch dice; set aside.
3. Peel and quarter potato; set aside.
4. Add Bacon to 6 quart pot and over medium heat stir and fry until crispy.
5. Remove Bacon and discard all but a teaspoon of bacon fat.
6. Add onions and cook until caramelized.
7. Add 4 quarts water and split peas to the pot on high flame; bring to boil.
8. Turn down flame to low to medium.
9. Add potato and rinsed ham hocks.
10. Cook approximately 1 hour or until potato is almost done.
11. Add celery and carrots.
12. Cook an additional 20-30 minutes.
13. Take the ham hocks out of the pot and remove the meat.
14. Take your potato masher and mash the potato to thicken the soup.
15. Add the ham hock meat.
16. Stir this soup occasionally as the peas tend to stick to the bottom of the pot.
17. Do not add salt and pepper as ham hocks may be salty enough.
18. Serve with croutons.
19. Add salt and pepper to taste.