Dutch Split Pea Soup (Low in Salicylate)
3 cups split green peas
3 quarts water
1 pork hock (optional)
3 leeks, sliced
2 onions, sliced
2 Tablespoons butter
2 Tablespoons chopped parsley
1 cup chopped celery stalks with leaves
Salt to taste
Place the peas in a large pot with the water and cook until tender.
Once the split peas are tender puree in a blender or food processor.
Place the pea mixture back in the pot and add the pork hock.
Simmer for 2 hours, adding extra water when necessary.
Remove pork hock; bone and cube meat, and add the meat to the soup.
After cleaning and slicing the leeks and onions sauté them in the butter over medium heat until the onions and leeks are tender but not brown.
Add the sautéed leeks and onions to the soup.
Add the parsley and celery at this time as well.
Simmer, covered, for 1 hour.
Remove the soup from the heat and refrigerate overnight.
Reheat the soup the next day to serve, adding salt and water if needed (the soup with thicken over night so it might need some extra water to get it to the desired thickness).
Serve hot with homemade bread.
Enjoy!