Good Ole Pea Soup

Pea Soup

1/2 pound dried whole peas
1/2 pound dried green split peas
1 meaty ham bone
3 quarts water
1 large onion, chopped
1 medium carrot, chopped
2 celery ribs, chopped
1/2 cup chopped celery leaves
1 teaspoon bouquet garni (mixed herbs)
1 tablespoon minced fresh parsley
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1/2 pound smoked Thuringer sausage, chopped, optional

Spaetzle Dumplings:
1 cup all-purpose flour
1 egg, beaten
1/3 cup water

Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven or soup kettle. Add ham bone, water and remaining soup ingredients except Thuringer and dumplings. Bring to a boil. Reduce heat; cover and simmer for 2 to 2-1/2 hours. Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and Thuringer if desired to kettle.

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, for 10-15 minutes. Discard bay leaf. Makes 4 quarts.