DUTCH SPLIT PEA SOUP
Split pea soup is very popular in the Netherlands on cold winter or fall days - or even a chilly spring or summer day! Serve with toasted pumpernickel croutons.
Provided by Carolyn Haas
Categories Other Soups
Time 55m
Number Of Ingredients 10
Steps:
- 1. Put water and peas in a stockpot or dutch oven. Chop the vegetables and add them to the water and add the bay leaf. Add the meat.
- 2. Bring to a boil and simmer for about 40 minutes. When peas are soft, remove the bay leaf and either puree with a stick blender or use a potato masher in the soup several times, until the peas have a creamy consistence. Cut the meat off the bone, cut up the meat, or slice the sausage and stir it back in the soup. Adjust the flavor with salt and pepper if needed.
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