Hollandse Erwten (Split Pea) Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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