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Prep 15 mins
Cook 3 hrs
Hearty and tasty soup.
Make and share this Irish Split Pea Soup With Crubeens (Pig's Feet) recipe from Food.com.
- 2 cups split peas
- cold water, to cover peas
- 10 cups water
- 2 pig's feet, split
- 1⁄2 cup chopped onion
- 1 cup chopped celery
- 1⁄2 cup chopped carrot
- 1 medium potato, peeled, chopped
- 1 bay leaf
- 1 teaspoon salt
- 1⁄4 teaspoon crumbled dried thyme
- 1 dash cayenne pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 2 slices thick white bread
- 2 tablespoons butter or 2 tablespoons margarine
- 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.
Oh yum!!!!! My grandma used to cook a pot of pinto beans with 2 jalapenos, 4 or 5 garlic cloves and pigs feet, they were awesome. I came across this recipe by accident and I am so glad I did, It was very good. Served it with corn bread. Recipe went into the "keeper" file, will have again and again. Thanks so much for sharing