Two things, which The Netherlands acquired as a result of the Eighty-Year War, 1568 - 1648, were her independence and this robust pea soup from Spain.

Wash thoroughly, then soak overnight:

• 2 cups split peas

Drain peas, reserving the liquid. Place in a heavy kettle:

The reserved liquid, plus enough water to make 3 quarts

Add:

• A ham hock or cube of salt pork
• 2 onions
• 2 carrots
• 1 celery soak with leaves
• 1 clove garlic
• 1 bay leaf
• ? tsp. Rosemary

(Piece of hot pepper)

Bring to a brisk boil, reduce heat and simmer for about forty-five minutes. Strain broth, discarding vegetables. Skim off any accumulation of grease; or chill the strained broth, and easily remove congealed grease. Return broth to the fire with the meat and add the soaked peas. Simmer for three hours, or until peas are tender. Strain return the liquid to the fire. Pur? the peas in a food mill and return them to the broth.

As a thickening add:

• 2 Tbs. Butter
• 2 Tbs. Flour

to a little cooled soup mixture. Blend well and stir it into the kettle.

Add a heat thoroughly:

• ? lb. sliced, smoked sausage