Dutch pea soup (erwtensoep)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Split green peas |
| 3 | quarts | Water |
| 2 | Pig's feet | |
| 1 | pounds | Piece of bacon |
| 3 | larges | Leeks |
| 2 | larges | Onions |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Chopped parsley |
| 1 | cup | Chopped celery, stalks and leaves |
| 1 | Celery root peeled, cubed | |
| ½ | pounds | Frankfurters |
| dash | Salt/pepper to taste | |
| Pumpernickel | ||
Directions
Cook peas in water until tender. When peas are tender, press mixture though a sieve or whirl in a blender. To this, add pig's feet and simmer for two hours. Add extra water when necessary. Remove pigs feet, bone and cube meat, and add to soup. Add bacon. Clean and slice leeks and onions. Melt butter and saute leeks and onions until tender but not brown. Add to soup with parsley, celery and celery root. Simmer covered for one hour.
Cut frankfurters into crosswise slices and add to soup. Remove from heat and let stand overnight. Reheat the next day. Add salt and pepper to taste. Stir well since standing will have made the soup thicker and add a little more water if necessary. Remove bacon and cut into slices.
Serve bacon slices on pumpernickel with the soup which has been reheated until piping hot.
Womans Day Encl
== Courtesy of Dale & Gail Shipp, Columbia Md. ==