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  Added: Apr 11, 2006  •  Visited (752)  •  Print version Print this recipe (53)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Green Pea Soup
(Erwtensoep)
What You Need:
  • 2 cups dried green split peas (1 pound)
  • 2 large fresh meaty pig's feet
  • ½ pound mildly cured salt pork in 1 piece with rind removed
  • 4 quarts water
  • 4 medium-sized boiling potatoes (about 1½ pounds), peeled and cut into ¼-inch dice
  • 4 medium-sized leeks, including 2 inches of the green tops, trimmed, washed to remove any sand, and finely chopped
  • 1 medium-sized celery root (celeriac), peeled and cut into ¼-inch dice
  • ¼ cup finely chopped fresh celery leaves
  • ½ pound precooked smoked sausage, such as kielbasa, sliced into ¼-inch-thick rounds
  • ¼ teaspoon crumbled dried summer savory
  • Freshly ground black pepper

  • How To Cook:
    1. In a heavy 6- to 8-quart casserole combine the split peas, pig's feet, salt pork and water. Bring to a boil over high heat, skimming off the foam and scum as they rise to the surface.

    2. Reduce the heat to low, partially cover the pan, and simmer for 3 hours. Then add the potatoes, leeks, celery root and celery leaves, and simmer, partially covered, for 30 minutes.

    3. With tongs or a slotted spoon, transfer the pig's feet and salt pork to a cutting board. Remove and discard the skin, gristle and bones from the pig's feet, then cut the meat and the salt pork into ½-inch dice.

    4. Return the diced meats to the soup and add the sliced sausage, crumbled summer savory and a few grindings of black pepper.

    5. Stirring constantly, bring the soup to a simmer over moderate heat and cook for a few minutes to heat the sausage through.

    6. Taste for seasoning and serve at once from a heated tureen or in individual soup plates.
     
    Serving Size: 8 to 10
     This recipe is also available in:
    Cuisine » Europe » Netherlands
    Main Ingredient » Vegwtables » Peas
    Dish » Soup

     





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