| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
6 |
Servings |
INGREDIENTS
| 3 |
c |
Split green peas |
| 3 |
qt |
Water |
| 2 |
|
Pig's feet |
| 1 |
lb |
Piece of bacon |
| 3 |
|
Leeks |
| 2 |
|
Onions |
| 2 |
T |
Butter |
| 2 |
T |
Chopped parsley |
| 1 |
c |
Chopped celery stalks, with |
|
|
leaves |
| 1 |
|
Celery root or celeriac |
|
|
peeled and cubed |
| 1/2 |
lb |
Skinless frankfurters |
|
|
Salt and pepper, to taste |
|
|
Pumpernickel |
INSTRUCTIONS
Cook peas in the water until tender. When peas are tender press
mixture through a sieve or whirl in blender. To this, add pig's feet
and simmer for 2 hours. Add extra water when necessary. Remove pig's
feet, bone and cube meat, and add to soup. Add bacon. Clean and slice
leaks and onions. Melt butter and sauté leeks and onions until tender
but not brown. Add to soup with parsley, celery, and celery root.
Simmer, covered, for 1 hour. Cut frankfurters into crosswise slices
and add to soup. Remove from heat the let stand overnight. Reheat the
next day. Add salt and pepper. Stir well since standing will make it
thicker, and add a little more water if necessary. Remove bacon and
cut into slices. Serve bacon slices on pumpernickel with the soup
which has been reheated until piping hot. Makes 6 generous servings,
for this is served as the whole meal. Happily MC formatted by Pamela
Creeden (Busty the Happy Cooker) Recipe by: Woman's Day Encyclopedia
of Cookery, Vol. 4 1966 Posted to MC-Recipe Digest by "creedenites"
<creedenites@sprintmail.com> on Mar 8, 1998
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