Prep 8 hrs
Cook 3 hrs
- 3 cups green peas, split
- 3 quarts water
- 2 bunches pig's feet
- 1 lb bacon
- 3 leeks
- 2 onions
- 2 tablespoons butter
- 2 tablespoons parsley, chopped
- 1 cup celery, chopped, with leaves
- 1 celery root or 1 celeriac, peeled and cubed
- 1⁄2 lb skinless frankfurter
- salt and pepper
- pumpernickel bread
- 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) - - - - - - - - - - - - - - - - - -.
This is a delicious winter soup. I make mine with ham rather than the pig's feet, but any pork can be used.