Erwtensoep Green Pea Pigs Feet Frankfurter Soup Recipes

PICKLED PIGS FEET

Steps:

• Wash pig's feet well. Cover with cold, salted water. Soak.
• Drain. Place in a stockpot. Cover with cold water and simmer 1 hour.
• Add vinegar, onion, bay leaves, paprika, red pepper, cloves, dry mustard, celery seed, marjoram, salt and pepper to season. Simmer until tender.

ERWTENSOEP - DUTCH PEA SOUP

Steps:

• Wash the peas and soak them overnight in the amount of water given. Next day bring them to the boil together with the spareribs and the bacon; simmer on very low heat for approx 1 1/2 hours, stirring occasionally. Add the leeks and the celeriac; cook for another hour or until the soup becomes thick - with the lid off. Lift out the spareribs, remove the meat from the bones, and return the meat to the pan.
• Add the sausage, let it warm through and season the soup to taste and maybe add bouillion cube(s) , add the chopped celery leaves and parsley just before serving.

ERWTENSOEP (GREEN PEA, PIGS FEET & FRANKFURTER SOUP)

Steps:

• 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 saute 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.
• formatted by Pamela Creeden (Busty the Happy Cooker) - - - - - - - - - - - - - - - - - -.