HOLLANDSE ERWTEN (SPLIT PEA) SOUP

Steps:

• 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.