How to Make Dutch Pea Soup With Smoked Sausage and Gammon

This is the soup I make after I have baked my Recipe #262247. This soup uses split peas, but you can just as easily use yellow or red split lentils instead (same weight and cooking instructions). Many old style recipes require that the split peas are soaked overnight before starting recipes but this is not normally necessary nowadays. However, be sure to read the packet instructions carefully. If the split peas are soaked overnight their cooking time can be reduced to around 40 minutes. This recipe does not require overnight soaking however. If you have made my Recipe #262247, you will not need to add the vegetables listed here - unless you want extra vegetables, as the stock will already contain them. The cooking time will then depend on the split peas or lentils only. This serves 4 hungry people in large, deep soup bowls as a main course soup dish. It is wonderful with crusty bread rolls or baguette. This also makes a fabulous soup to take on a picnic in the Autumn or Winter, just what the doctor ordered!
Tags: cooked ham,smoked sausage,onions,carrots,split peas,lentils,fresh parsley,ham,vegetable stock,salt and pepper recipe, recipes, recipies

This soup is not a starter but a substantial meal, our favorite winter soup!! When cold the soup should be thick enough to slice, if not you did not make a good pea soup, (that is what my mother always told me!) Traditionally served with pumpernickel bread. Freezes well. I use 2 1/2 cups of split peas and find that thick enough, but for the true thick Dutch version you should use 3 1/2 cups. After a discussion with other Zaar members I like to add this: If you like, add some chopped carrots to the soup and you can make the soup without having to soak the split peas overnight.
Tags: dried split green peas,water,spareribs,bacon,leeks,celeriac,celery,sausage,frankfurters,salt and pepper,bouillon cubes,celery leaves,fresh parsley leaves,dried split green peas recipe, recipes, recipies

A ham hock, bacon, and potatoes add heartiness to a thick split pea soup made in the slow cooker. The soup's name is Dutch.