Ingredients
1/2 pound dried whole peas1/2 pound dried green split peas1 meaty ham bone3 quarts water1 large onion, chopped1 medium carrot, chopped2 celery ribs, chopped1/2 cup chopped celery leaves1 teaspoon bouquet garni (mixed herbs)1 tablespoon minced fresh parsley1 bay leaf1 teaspoon salt1/4 teaspoon pepper1/2 pound smoked sausage, chopped, optionalSPAETZLE DUMPLINGS:1 cup all-purpose flour1 large egg, beaten1/3 cup water
Preparation
Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven.
Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours.
Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and, if desired, sausage to pan.
For dumplings, place flour in a small bowl. Make a depression in the center of the flour; add egg and water and stir until smooth.
Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, 10-15 minutes. Discard bay leaf.
