1 package dried split peas
2 large jars sauerkraut (not Bavarian style)
2 cups chopped yellow or white onion
3 tablespoons butter or margarine
salt and pepper to taste

1. Pour split peas into large bowl, cover with water plus 1", cover bowl with towel or plastic wrap, and let sit overnight to soften.
    
2. Rinse split peas in colander and place in a large heavy pot and cover with water. Cover with lid and bring to a boil, then simmering until peas soften. Mash slightly with potato masher if needed.
    
3. In 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.
    
4. Add sauerkraut to peas, stirring well and adding salt and pepper to taste. Let simmer on low heat for about an hour. This is really best made the day before you plan to serve it, as the flavors really intensify overnight. It's a good idea to add a bit of water if the soup sits longer than 24 hours as it tends to thicken slightly. Serve with a rich egg bread for dunking. Best served in shallow soup dishes as an appetizer. This is a traditional Christmas Eve dish in our family.
    
5. *note: these measurements, with the exception of the split peas and jars of sauerkraut, are estimated. You can add more onions or butter, salt and pepper. This makes quite alot, and freezes really well. Add a bit of water to reconstitute when thawed.
    

Prep Time: See directions
Cook Time: Approximately 2 hours