My friend Kim asked me if I would share the recipe for my Dutch pea soup. Unfortunately, it is one of those recipes I make where I don't measure, but I will tell you what goes into it and attempt to give you a general idea of amounts. It's really very easy!
About One kg split green peas (sorry it's metric)
Two large carrots
Four to five celery stalks
Salt pork (optional -- or good sized spoonful of sea salt)
Two-Three bay leaves.
Cured pork sausage (optional)
Slice and dice your veggies and saute in a frying pan until softened slightly. Wash
If you have used salt pork, remove it from your soup and let it cool. You can then add the meat bits back into the soup. We sometimes cut up cured pork sausage and add it to the soup, but you can use ham too, or no meat at all. I find the key is to salt it liberally if you don't use the salt pork, or else it is very bland, but don't salt it so much that it gives you high blood pressure ;o). We do often have it totally meat free and it still disappears lickety split!
Serve with fresh baked bread. Yum!