Directions

1Pour split peas into large bowl, cover with water plus 1", cover bowl with towel or plastic wrap, and let sit overnight to soften.

2Rinse split peas in colander and place in a large heavy pot and cover with water.

3Cover with lid and bring to a boil, then simmering until peas soften. Mash slightly with potato masher if needed.

4In a large frying pan, melt butter over medium heat and add chopped onion, sauteeing until transparent. Add drained rinsed sauerkraut and cook until heated through.

5Add sauerkraut to peas, stirring well and adding salt and pepper to taste.

6Let simmer on low heat for about an hour.

7This is really best made the day before you plan to serve it, as the flavors really intensify overnight.

8It's a good idea to add a bit of water if the soup sits longer than 24 hours as it tends to thicken slightly.

9Serve with a rich egg bread for dunking. Best served in shallow soup dishes as an appetizer.

10This is a traditional Christmas Eve dish in our family.

note:

1these measurements, with the exception of the split peas and jars of sauerkraut, are estimated.

2You can add more onions or butter, salt and pepper. This makes quite alot, and freezes really well.

3Add a bit of water to reconstitute when thawed.