Erwtensoep Green Pea Pigs Feet Frankfurter Soup Food

ERWTENSOEP - DUTCH PEA SOUP

Steps:

• Wash the peas and soak them overnight in the amount of water given. Next day bring them to the boil together with the spareribs and the bacon; simmer on very low heat for approx 1 1/2 hours, stirring occasionally. Add the leeks and the celeriac; cook for another hour or until the soup becomes thick - with the lid off. Lift out the spareribs, remove the meat from the bones, and return the meat to the pan.
• Add the sausage, let it warm through and season the soup to taste and maybe add bouillion cube(s) , add the chopped celery leaves and parsley just before serving.

IRISH SPLIT PEA SOUP WITH CRUBEENS (PIG'S FEET)

Steps:

• Rinse peas; pick over. Place in bowl; cover with water. Soak overnight. Drain any remaining liquid from peas; add water to make 10 cups of liquid. Combine peas and liquid in Dutch oven.
• Rinse pig's feet under running water; add to peas. Bring to boil. Skim any foam. Reduce heat to low; cook 1 1/2 to 2 hours. Remove pigs' feet. Add vegetables and seasonings; cook 1 hour more. When pigs' feet have cooled, remove skin and bones; chop meat. Puree soup in electric blender or pass through a sieve. Add chopped meat.
• Melt butter in small saucepan. Add flour; cook until bubbly. Add small amount of soup to flour mixture, stirring well. Pour back into soup kettle. Stir well; cook 5 minutes.
• Next make croutons. Remove crusts from bread; cut into 1/2 inch cubes. Melt butter in heavy skillet; fry bread cubes over moderate heat until golden. Drain; serve sprinkled on soup. Makes 6 to 8 servings.
• Irish Cooking.

ERWTENSOEP (GREEN PEA, PIGS FEET & FRANKFURTER SOUP)

Steps:

• 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 saute 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.
• formatted by Pamela Creeden (Busty the Happy Cooker) - - - - - - - - - - - - - - - - - -.