June's Dutch Split Pea Soup

Original recipe called for pig knuckle and salt pork. I substituted smoked pork neck bones and ham. This makes two pots of hearty soup, for sharing and freezing.

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Step 1

1. Rinse the peas under cold water and pick over to remove debris and foreign particles. Place the peas in a large pot with water, cover and soak overnight.

Step 2

2. In a skillet, cook smoked pork neck bones for 5 minutes. Add the vegetables and cook 10 minutes, until tender but not brown.

Step 3

3. Add neck bone mixture, and bay leaves to peas. Cover and bring slowly to a boil. Reduce the heat, skim foam from top and simmer gently for 2 hours, or until meat separates from neck bones.

Step 4

4. Remove neck bones, shred the meat and reserve. Discard the bones and bay leaves.

Step 5

5. If desired, strain the soup and puree the vegetables in a food processor. Return the shredded meat and vegetables to the soup pot, add sliced sausage and chopped ham, and simmer for 10 minutes.

Step 6

6. Serve the soup piping hot, garnished with chopped parsley and croutons if desired.