Creamy Dutch Pea Soup (or Bean) Linda Williamson's Recipe
Why I Love This Recipe
This recipe comes from my Dutch great grandma :) This is a traditional Dutch recipe! It's suppose to be slow cooked stirring often until it becomes thick enough to stand spoon in it. Served w/ homemade bread it is quite a filling meal! I personally like it a lil thinner. Still thick! Never thin by no means!!! Just not so thick the spoon stands up. If making Bean soup just change the peas to beans! This Bean soup recipe became popular in the New England states as the immigrants 1st landed in the New England area. It is still popular there and in the midwest :) There are alot of different kinds of dried beans you can use find one you like or experiment by mixing all different kinds :) or mix peas and beans together.
*NOTE: Try to use unfluoridated water 'cuz peas and beans pick up alot of fluoride!
Ingredients You'll Need
Bone in Ham (or bone in ham slices) and 1 lb Kielbasa thick sliced about 2 inch's (cut after cooked) or use all kielbasa bout 3 lbs (thats what I do most of the time)
1 yellow cooking onions peeled and 1/4rd
*Opt: Add cabbage
Dried peas (or dried beans)
A small handful celery leaves
1 yellow cooking onion chopped
3-4 potatoes peeled and cut into bite sized chunks
3-4 carrots peeled and cut in bite size chunks
Salt and pepper *Opt: can use chicken boullion or raman soup seasoning pkts in place of some of the salt.
Pinch of sugar
To measure how many peas you need fill stock pot w/out large straining basket 1/3- 1/2 full of peas then dump them in batches into strainer rinse well and put in bowl repeat till all peas are rinsed. Wash and dry your stock pot
Add Hot/ or boiling water to peas about an inch or two above peas. Set aside for a bit to cool dwn a lil. Put in fridge to soak overnight *NOTE: DO NOT PUT PEAS IN METAL BOWL TO SOAK AS IT SOMETIMES TARNISHES THE PAN AND MAKES SOUP A LIL OFF TASTING!!!
Put deep strainer in stock pot (if you have the combo if not just add to stock pot)
Put ham and onions in strainer in the stock pot add water to pot about 1/2 - 2/3 full and bring to a boil skim off any foamy stuff and cook on medium - low heat you want a light boil for about 1 hr Add kielbasa cook about 1/2 hr or until meat is cooked through Watch water lvl so it don't boil away! Add more if needed to keep everything covered.
If adding cabbage add it when you add kielbasa
When hams and Kielbasa are done just lift strainer basket up to strain liquid back into pot (if you don't have the strainer combo I posted above you'll need another stock pot or very large bowl cuz you need to keep all the broth so strain reserving the broth which ever way you use)
Put ham and kielbasa on plate and cover with tin foil then put in fridge
Put Cabbage and onion in a bowl use for cabbage and noodles side dish. If not using cabbage just dump onions back in pot
Put stock pot broth into bowl and put in fridge
Next day (Start early!)
Strain peas and put in stock pot without the strainer basket
Cover w/ broth add more water if needed
Add celery leaves and chopped onion
Bring to a boil then turn dwn to low heat to just simmer
Taste broth add salt and pepper to taste I don't use more than a few shakes of pepper but do add alot of salt if needed *Opt: can use chicken boullion in place of some of the salt
In 1 skillet add potatoes 2 tsp butter, about 1/4 cup of water and a few shakes of salt
Cook till starting to get done and slightly browned in butter
In another skillet add 1/4 cup water, pinch of sugar, 2 tsp butter, dash of salt and carrots
Cook 'till almost done. Do not brown carrots but do roll around in butter a min or 2
Put potatoes and carrots in a bowl together cover and set aside
Stir soup often you don't want it to burn at all or you will ruin the whole batch!!!
If water boils down before peas are done add more water
Cut pieces of ham in chunks about as big as kielbasa and set aside
After peas are done simmer out the water and smash peas on side of pan as you stir
When at the thickness you like add potatoes, carrots, ham and kielbasa
Simmer and stir until everything is warmed back up and veggies are done
*NOTE: Since soup needs stirred often do the rest cutting up and other prep near the soup pan so you can stir often enough or have older child stir it for you when your busy w/ other stuff
*TRICK: To get it thick enough to stand a spoon in it..... After peas are done and you start to simmer it dwn put in baking pan take hand masher and mash peas up a bit then Bake at 350F Still gotta stir but not as often when it gets to right consistency add your veggies and meat stir in and cont to bake 'till veggies and meat are warmed back up. When you take it out of oven let it sit for awhile before serving *NOTE Don't overcook it will turn to cement LOL remember it thickens as it cools!
Pairs Well With
My recipe for low sodium crusty bread: http://www.bakespace.com/recipes/detail/LOW-SODIUM-CRUSTY-BREAD/79968/ or Homemade Dutch oven bread and butter. My grandma ate it w/ homemade Brown bread.