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Dutch Pea Soup

From: Feature Story- Holland America MS Statendam

Dutch Pea Soup
Serves 24

Ingredients:
6 oz salt pork
Mirepoix (vegetable mix):
10 oz small diced onion
5 oz small diced celery
5 oz small diced carrot
6 qt ham stock
1 ham bone
2.5 lbs green split peas
Sachet (spice mix):
2 whole cloves
1 bay leaf
6 pepper corns
1 slice dark rye bread
Salt and pepper to taste

Preparation:
Cut the salt pork into a fine dice or put through a grinder.

Cook the salt pork slowly in a heavy sauce pot to render the fat. Do not brown the pork.

Add the vegetable mix and sweat in the fat until the vegetables are slightly softened.

Add the ham stock and ham bone, bring to a boil.

Rinse the spilt peas under cold water. Drain and add to the stock. Also add the sachet.

Cover and simmer until peas are tender (about 1 hour).

Remove ham bone and sachet.

Pass soup through a food mill.

Bring soup back to a simmer. If it is too thick, bring it to a proper consistency by slowly stirring in stock or water.

Season to taste.

If ham hock was used, trim the meat, dice it, and add it to the soup.