the old dutchman's peasoup
2 large onions chopped
7-8 bay leaves
1 leek, cut in small rings
2 Tblsp olive oil
1 ham bone with some good meat on it (left over from spiral cut ham or similar..)
1 or 2 pigs feet - halved lenghtwise
1 smoked sausage (Eckrich)
2 tsp worcestershire sauce or more to taste
2 beef bouillon cubes (Knorr)
1 Tblsp cloves
2 Tblsp dried parsely
1 Tblsp dried oregano
1/4 cup of maple sirup
pepper and salt to taste
2 lbs split peas
Freshly baked Baguette.
Take a very large pot and sautee the chopped up onions with the Bay leaves and leek in olive oil until the onions are browned and carmelized a bit.
Drop in the ham bone and the pigs feet and fill the pot with water until all is covered - add the bouillon cubes, cloves, maple sirup, parsely and oregano -
Bring to a boil and the turn down the heat and let it simmer for 2 hours with the cover partly on.
Take out the ham bone, pull the meat from it, shred it and return the meat to the pot. Discard the ham bone.
Now wash the split peas and dump them in the pot - add the whole smoked sausage - stir and let slowly simmer for another hour or so.
Bring up to taste with the Worcestershire sauce, pepper and salt.
Serve hot with some slices of freshly baked Baguette on the side to sop in the soup.
note: since this makes quite a big pot - I normally add another smoked sausage to the left overs....
and this stuff freezes real well - as portions in plastic containers also
for a quick meal when you do not feel like cooking - just heat up in the microwave !