Green Pea Soup Recipe
Ingredients
| Green peas | 2 Cup (16 tbs), dried | |
| Fresh meaty pig's feet - 2 large nos | ||
| Mildly cured salt pork in 1 piece - 1/2 pound, rind removed | ||
| Water | 4 Quart | |
| Boiling potatoes - 4 medium-sized, (about 1 1/2 pounds), peeled and cut into 1/4-inch dices | ||
| Leeks - 4 medium-sized, including 2 inches of the green tops, trimmed, washed to remove any sand, and finely chopped | ||
| Celery root (celeriac) - 1 medium-sized, peeled and cut into 1/4-inch dice | ||
| Celery leaves | 1/4 Cup (16 tbs), finely chopped | |
| Precooked smoked sausage, such as kielbasa - 1/2 pound, sliced into 1/4-inch-thick rounds | ||
| Summer savory | 1/4 Teaspoon, crumbled | |
| Ground black pepper | 1 To taste | |
Directions
MAKING
1) Take a heavy 6 to 8-quart casserole. Add the split peas, pig's feet, salt pork and water.
2) Allow it to come to a boil over high heat. Using a spoon, skim off the foam and scum as they rise to the surface.
3) Turn the heat settings to low, partially cover the pan, and simmer for 3 hours.
4) After 3 hours, add the potatoes, leeks, celery root and celery leaves, and simmer, partially covered, for 30 minutes.
5) Usingh tongs or a slotted spoon, transfer the pig's feet and salt pork to a cutting board.
6) Peel and discard the skin, gristle and bones from the pig's feet. Then cut the meat and the salt pork into 1/2-inch dice.
7) Put the diced meats back to the soup and drop in the sliced sausage, crumbled summer savory and a few grindings of black pepper.
8) Continually stir, simmer over moderate heat and cook for a few minutes to heat the sausage through.
9) Check for seasoning.
SERVING
10) Serve immediately from a heated tureen or in individual soup plates.
1) Take a heavy 6 to 8-quart casserole. Add the split peas, pig's feet, salt pork and water.
2) Allow it to come to a boil over high heat. Using a spoon, skim off the foam and scum as they rise to the surface.
3) Turn the heat settings to low, partially cover the pan, and simmer for 3 hours.
4) After 3 hours, add the potatoes, leeks, celery root and celery leaves, and simmer, partially covered, for 30 minutes.
5) Usingh tongs or a slotted spoon, transfer the pig's feet and salt pork to a cutting board.
6) Peel and discard the skin, gristle and bones from the pig's feet. Then cut the meat and the salt pork into 1/2-inch dice.
7) Put the diced meats back to the soup and drop in the sliced sausage, crumbled summer savory and a few grindings of black pepper.
8) Continually stir, simmer over moderate heat and cook for a few minutes to heat the sausage through.
9) Check for seasoning.
SERVING
10) Serve immediately from a heated tureen or in individual soup plates.
Chef
