Erwten Soep

Preamble
'Thick Green Pea Soup from Holland'

Ingredients
1/2 lb dried Green Split Peas
3 pints Water
2 Pigs Trotters split
1 Marrow Bone (Beef)
Salt And Pepper
1/2 lb peeled Potatoes
3 Leeks sliced and washed
3 sticks green Celery sliced
Celery Leaves
Chopped Parsley
Frankfurter Sausage

Method

Wash the peas and soak in 1 1/2 pints water overnight. In a covered pan simmer trotters and chopped marrow bone in remaining 1 1/2 pints water for one hour. Add the peas and soaking water. Continue to cook until peas are soft, about 1 hour more. Season well.

Add the sliced potatoes, leeks, including green part, and celery 40 minutes before the end of cooking time.

Remove marrow bones and trotters, scrape out the meat and put back into the soup. Thin soup if necessary with a little extra stock. Adjust seasoning. Stir in chopped celery leaves and parsley, along with sliced sausage as required. Reheat to serve. This nourishing meat soup is served with hunks of crisp French bread.