Dutch Erwtensoep Pea Soup

Cook peas in the water until tender. When peas are tender press mixture through a sieve or whirl in the blender. To this, add pork hock and simmer for 2 hours. Add extra water when necessary. Remove pork hock; bone and cube meat, and add to soup.

Clean and slice leeks and onions. Melt butter and saute leeks and onions until tender but not brown. Add to soup with parsley, celery, and celery root. Simmer, covered, for 1 hour.

Cut frankfurters into crosswise slices and add to soup. Remove from heat and refrigerate overnight.

Reheat the next day. Add salt and pepper. Stir well since standing will make it thicker, and add a little more water if necessary. Reheat until piping hot; serve with pumpernickel bread.

This is served as the whole meal.