Erwtensoep (pea soup)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Split green peas |
| 3 | quarts | Water |
| 2 | bunches | Pig's feet |
| 1 | pounds | Piece of bacon |
| 3 | Leeks | |
| 2 | Onions | |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Chopped parsley |
| 1 | cup | Chopped celery stalks; with leaves |
| 1 | Celery root or celeriac; peeled and cubed | |
| ½ | pounds | Skinless frankfurters |
| Salt and pepper; to taste | ||
| Pumpernickel | ||
Directions
Cook peas in the water until tender. When peas are tender press mixture through a sieve or whirl in blender. To this, add pig's feet and simmer for 2 hours. Add extra water when necessary. Remove pig's feet, bone and cube meat, and add to soup. Add bacon. Clean and slice leaks and onions. Melt butter and sauté leeks and onions until tender but not brown. Add to soup with parsley, celery, and celery root. Simmer, covered, for 1 hour. Cut frankfurters into crosswise slices and add to soup. Remove from heat the let stand overnight. Reheat the next day. Add salt and pepper. Stir well since standing will make it 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. Makes 6 generous servings, for this is served as the whole meal.
Happily MC formatted by Pamela Creeden (Busty the Happy Cooker) Recipe by: Woman's Day Encyclopedia of Cookery, Vol. 4 1966 Posted to MC-Recipe Digest by "creedenites" <creedenites@...> on Mar 8, 1998