Recipe(tried): Dutch Pea and Ham Soup

Dutch Pea and Ham Soup
Servings 4 to 6

2 cups green split peas
1-1/2 lb ham bones
10 cups water
1 stalk celery, including tops, chopped
1 carrot, chopped
1 onion, chopped
3 leeks, sliced
1 potato, chopped
spicy smoked sausage, parsley and rye bread to serve

1. Soak split peas in cold water for several hours or overnight. Place bones, drained peas, water, celery, carrot and onion in a large pan. Bring to boil and simmer, covered, for 2 hours, or until the peas are tender.

2. Add leek and potato; cook for another 30 minutes, or until vegetables are tender.

3. Remove ham bones from pan, chop the meat and return it to pan; discard bones.

4. Cool mixture slightly; push through a sieve. Return to pan and heat through. TOp with sliced sausage and a sprig of parsley. Serve with rye bread.

NOTE: If a chunkier soup is preferred, the sieving can be omitted.