The Art of Dutch Cooking/C. Countess Van Limburg Stirum 2001

Pea Soup (Erwtensoep)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
3 cups green split peas 2 pigs' feet 1-pound slab fresh bacon
3 leeks 2 onions 2 tablespoons butter
2 tablespoons chopped parsley 1 cup chopped celery stalks with leaves 1 celery root or celeriac
1 can frankfurters salt and pepper to taste Pumpernickel



1 Cook the pas in 3 quarts water till tender, and if necessary rub them through a sieve. Add the pigs' feet and simmer for 2 hours. Add the bacon. Wash and slice the leeks and the onions. Fry them in butter and add to the soup with the parsley and celery root (cut into cubes). Simmer for 1 hour or more. Cut the frankfurters into pieces and add them with their juice to the soup. Let stand overnight. Reheat this soup the next day. Add salt and pepper. Stir well, as it will have become much thicker. Take the bacon out and cut into slices. Serve these on the pumpernickel with the soup.

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