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What You Need:
(Serving Size: 8 to 10)
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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
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Translate this recipe:
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| How To Cook: |
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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.
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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.
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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.
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4. Return the diced meats to the soup and add the sliced sausage, crumbled summer savory and a few grindings of black pepper.
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5. Stirring constantly, bring the soup to a simmer over moderate heat and cook for a few minutes to heat the sausage through.
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6. Taste for seasoning and serve at once from a heated tureen or in individual soup plates.
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