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Dutch Pea Soup - Snert!

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Prep Time 4 hours
Cook Time 5 hours
Total Time 9 hours
Servings 10

Ingredients
  

  • 1 meaty ham bone or 2 ham hocks, or several strips of bacon
  • Water to cover
  • 1 16 ounce package of split peas
  • Water to cover
  • 1 # ring of Rookworst traditional or smoked sausage
  • 4 large carrots quartered and sliced
  • 4 celery stalks quartered and sliced
  • 2 leeks sliced and washed
  • 1 large onion chopped
  • 3 medium potatoes peeled and diced
  • 1 Tbsp Chicken base
  • 1 Tbsp Worcestershire Sauce
  • 4 bay leaves
  • 1 tsp dried Thyme or 1 Tbsp fresh thyme
  • 1 Tbsp dried parsley or 3 Tbsp fresh parsley
  • Salt & Pepper to taste.

Instructions
 

  • Soak the peas overnight in cold water.
  • Cover the ham bone with water and simmer for 2-4 hours.
  • Remove the ham bone from the water, trim off and chunk the meat.
  • Measure the ham broth, you’ll need 10 cups for the recipe so you can add or subtract water as needed.
  • If you need more meat than the ham bone or shanks provided, you can fry 2-4 strips of bacon. Remove when done and place on paper towels to drain. Cut into small, bite sized pieces.
  • Slice and brown some Rookworst or other smoked sausage in the bacon grease.
  • Drain the peas and combine all of the ingredients into the ham broth.
  • Cover, bring to a boil and then simmer for 4 hours.
  • Taste and adjust for salt and pepper.
  • Continue to simmer until it reaches the desired consistancy.
  • It tastes best if it sits overnight and then you can re-heat it to serve.