(Typical Dutch soup, mostly eaten in winter)
Dutch pea soup is a meal in itself, full of fresh winter vegetables and chunks of bacon and sausage.
A simple accompaniment of a few slices of dark rye bread is enough.
There are probably as many different ways of making Dutch pea soup as there are people in Holland.
For the best result, make the soup the day before required to improve its flavor.
2 cups split green peas
3 quarts cold water
1 pig's foot (or ham bones)
4 slices thick-cut bacon, cut into squares
4 frankfurters (use your favorite sausage)
1 pound potatoes
1 celeriac, diced
1 cup celery, chopped
2 leeks, well washed and chopped
Slices of pumpernickel/dark rye bread
Wash the peas, soak them for 12 hours (unless you use quick cooking peas),
and boil gently in the water they were soaked in for at least 2 hours.
Cook in this liquid the pig's foot, and bacon for at least 1 hour.
Add the sliced potatoes, salt, celeriac, leeks and celery;
cook until everything tests done and the soup is smooth and thick.
Add the sausage during the last 10 minutes.
The longer the soup simmers, the better the flavor. Three hours is usual.
The soup thickens - so much it can almost be cut - as it cools.
Serve with buttered slices of pumpernickel bread.