Recipe - Dutch Split Pea Soup

1 pound Split peas
2 One half qt Water
One fourth cup Salt pork; minced
One half cup Leek; chopped
One half cup Celery; chopped
One half cup Celery root
One half cup Onion; chopped
One half Bay leaf
2 teaspoon Salt; optional
1 Pig's knuckle
1 Smoked Dutch ring sausage;
cut or sliced up
1 cup Polish sausage
Parsley; chopped

Soak the peas overnight in a large kettle. Do not drain. Saute the salt
pork in a large pan for about seven minutes or until rendered of fat. Add
the vegetables and cook until tender. Add the salt pork and veggies to the
peas with a bay leaf, salt (optional), and the pigs knuckle. Bring to a
boil, reduce heat to simmer, cover and cook for about two hours or until
meat on the pig's knuckle falls from the bone. (If foam forms on the top of
the soup during cooking, remove with a slotted spoon.) Take the pig's
knuckle from the pot, dice the meat and reserve. Discard bone and bay leaf.
Puree veggies in a blender. Return them and the meat to the soup, add the
cut or sliced up sausage and simmer five minutes longer.

NOTES : VEGETARIAN VERSION: Omit the salt pork, pig's knuckle, sausage.
Flavor with One fourth cup sherry, three tablespoons hot sauce, lots of black
pepper to taste
Recipe by: Rick Greenspan & Hal Kahn The Campers Companion

Posted to MCRecipe Digest by KateyKC KateyKC@aol.com on May 4, 1998