Erwtensoep (Green Pea, Pigs Feet & Frankfurter Soup)
- Ready In:
- 11hrs
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 709.77 ml green peas, split
- 2838.0 ml water
- 2 bunch pig's feet
- 453.59 g bacon
- 3 leeks
- 2 onions
- 29.58 ml butter
- 29.58 ml parsley, chopped
- 236.59 ml celery, chopped, with leaves
- 1 celery root or 1 celeriac, peeled and cubed
- 226.79 g skinless frankfurter
- salt and pepper
- pumpernickel bread
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 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) - - - - - - - - - - - - - - - - - -.
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