- 2 cups of green peas
- 1 liter of cold water
- 1 pig's foot
- 1 pig's ear
- 1 cup of bacon squares
- 4 Frankfurters
- 500g of potatoes
- 4 tbsp of salt
- 1 celeriac
- 1 bunch of celery green
- 2 leeks
- 2 onions
- salt
Wash the peas, soaked for 12 hours (unless you're using quick cooking peas) and boil gently in the water they were soaked in for at least 2 hours.
Cook in this liquid the trotter, the ear and the bacon for 1 hour.
Add the sliced potatoes, salt diced celeriac, cut up leaks and celery leaves and cook until everything is done and the soup is smooth and thick.
Add the Frankfurters for the last 10 minutes.
The longer the soup simmers the better the taste. Three hours used to be the usual time in the Netherlands.
0 comments:
Post a Comment