Recipe - Erwtensoep (Pea Soup)

3 cup Split green peas
3 qt Water
2 bn Pig's feet
1 pound Piece of bacon
3 Leeks
2 Onions
2 tablespoon Butter
2 tablespoon Chopped parsley
1 cup Chopped celery stalks; with
leaves
1 Celery root or celeriac;
peeled and cubed
One half pound Skinless frankfurters
Salt and pepper; to taste
Pumpernickel

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 MCRecipe Digest by "creedenites" creedenites@sprintmail.com on
Mar 8, 1998