Title: Dutch Pea Soup
Categories: Soup Ethnic
Yield: 1 Servings

2	c	Split green peas
3	qt	Cold water
1		Pig's trotter (don't ask me)
1		Pig's ear
1	c	Bacon squares
4		Frankfurters
1	lb	Potatoes
4	tb	Salt
1		Celeriac
1		Bunch celery green
2		Leeks
2		Onions
		Salt

Wash peas and soak for twelve hours unless you use the quick cooking kind. Boil gently in water they were soaked in for at least two hours. Cook in this liquid the trotter and the ear for one hour. Add sliced potatoes, salt, diced celeriac, cut up leeks and celery leaves. Cook until everything is done and soup is smooth and thick. Add frankfurters for last ten minutes. The longer the soup simmers the better it tastes. Three hours is the usual time in Holland. The soup gets so thick when it cools that it can be cut up the next day. The next day the soup tastes even better, that is why it is made in such large quantities.

Personal Note -- if you make this, please don't invite me over. :-)

From: Fiddlestyx

previous

next