SMOKY AND SPICED DUTCH SPLIT PEA SOUP
- 1 large leek
- 4 tablespoons butter
- 1 large carrot, fine chopped
- 3 medium onions, chopped into ¼-inch dice
- Meat cut from 2 large smoked ham hocks (2 to 2½ pounds)
- Salt and fresh-ground black pepper
- 3 medium red-skin potatoes, peeled and cut into ¼-inch dice
- 1½ cups dried split peas (yellow ones are preferred in Holland)
- 3 whole cloves
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- ¾ teaspoon dried thyme
- 1 large garlic clove, minced
- Two 14-ounce cans vegetable or chicken broth
- 3 to 4 cups water
Instructions:
What chicken soup is to us, pea soup is to the Dutch.
- Prepare the leek by cutting away the green top and the root. You’ll use only the white portion. Slice the white stalk down its length and rinse it under cold running water to wash away any sand. Pat the leek dry with paper towels and slice it thin.
- In a 6-quart pot, melt the 4 tablespoons butter over medium-high heat. Stir in the leeks, carrots, onions, meat, and salt and pepper to taste. Sauté until the onions begin to brown. Then stir in the potatoes, split peas, cloves, 1 teaspoon allspice, the ginger, thyme, garlic, broth, and water. There should be enough liquid to cover the peas and vegetables by an inch. Add more water if necessary.
- Simmer the soup, partially covered, for 30 minutes, or until the split peas are almost dissolved and the potatoes are tender. Taste the soup for seasoning, and just before serving it, swirl in the 2 tablespoons butter. Finish the soup by stirring in the last ¼ teaspoon allspice.