Erwtensoep Green Pea Pigs Feet Frankfurter Soup Recipes
ERWTENSOEP - DUTCH PEA SOUP
This soup is not a starter but a substantial meal, our favorite winter soup!! When cold the soup should be thick enough to slice, if not you did not make a good pea soup, (that is what my mother always told me!) Traditionally served with pumpernickel bread. Freezes well. I use 2 1/2 cups of split peas and find that thick enough, but for the true thick Dutch version you should use 3 1/2 cups. After a discussion with other Zaar members I like to add this: If you like, add some chopped carrots to the soup and you can make the soup without having to soak the split peas overnight.
Provided by PetsRus
Categories One Dish Meal
Time 15h
Yield 4-8 serving(s)
Number Of Ingredients 11
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)
Make and share this Erwtensoep (Green Pea, Pigs Feet & Frankfurter Soup) recipe from Food.com.
Provided by Carol H
Categories Pork
Time 11h
Yield 6 serving(s)
Number Of Ingredients 13
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) - - - - - - - - - - - - - - - - - -.
Nutrition Facts : Calories 609, Fat 49.6, SaturatedFat 18.3, Cholesterol 81.7, Sodium 1138.1, Carbohydrate 22.8, Fiber 5.4, Sugar 9, Protein 18.2
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