ERWTENSOEP DUTCH PEA SOUP ENJOY DAN:

                  ERWTENSOEP DUTCH PEA SOUP by CHEF DAN:

Serves 30-40

INGREDIENTS:

5 pounds dried green split peas (spliterwten)

3 ham hocks

4 pounds smoked sausage (worst)

3 pounds bacon, one-inch thick, cubed

3 leeks cut lengthwise into 1-inch pieces (prei)

2 celery roots or bulb, diced (bleekslderie)

7 bouillon cubes

2 fennel bulbs, diced (venkel)

7 potatoes, diced

6 bay leaves

DIRECTIONS:

1.   Wash the peas and soak them in covered in water overnight.

2.   Next day rinse and add new water and bring to a boil.

3.   Add 2 or 3 bouillon cubes, ham hocks and bacon, reduce heat and simmer for 1-1/2-hours.

4.   Remove hocks, and set aside to cool.

5.   Remove the meat and add meat to pot.

6.   Add leeks, celeriac, fennel bulb and potatoes cook for another hour or until soup becomes thick.

7.   Add the sausage, let it warm through and season with added bouillon cubes.

ENJOY DAN:                                                              BUON-APPETITE!!