| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Soups |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Split peas |
| 2 1/2 |
qt |
Water |
| 1/4 |
c |
Salt pork; diced |
| 1/2 |
c |
Leek; chopped |
| 1/2 |
c |
Celery; chopped |
| 1/2 |
c |
Celery root |
| 1/2 |
c |
Onion; chopped |
| 1/2 |
|
Bay leaf |
| 2 |
ts |
Salt; optional |
| 1 |
|
Pig's knuckle |
| 1 |
|
Smoked Dutch ring sausage; sliced |
| 1 |
c |
Polish sausage |
|
|
Parsley; chopped |
INSTRUCTIONS
Soak the peas overnight in a large kettle. Do not drain. Saute the salt
pork in a large pan for about seven minutes or until rendered of fat. Add
the vegetables and cook until tender. Add the salt pork and veggies to the
peas with a bay leaf, salt (optional), and the pigs knuckle. Bring to a
boil, reduce heat to simmer, cover and cook for about two hours or until
meat on the pig's knuckle falls from the bone. (If foam forms on the top of
the soup during cooking, remove with a slotted spoon.) Take the pig's
knuckle from the pot, dice the meat and reserve. Discard bone and bay leaf.
Puree veggies in a blender. Return them and the meat to the soup, add the
sliced sausage and simmer five minutes longer.
NOTES : VEGETARIAN VERSION: Omit the salt pork, pig's knuckle, sausage.
Flavor with 1/4 cup sherry, three tablespoons hot sauce, lots of black
pepper to taste
Recipe by: Rick Greenspan & Hal Kahn - The Campers Companion
Posted to MC-Recipe Digest by KateyKC <KateyKC@aol.com> on May 4, 1998
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