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Foodgeek: |
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Rating: |
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Servings: |
6 to 8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 cups split peas
Cold water
2 pig's feet split
1/2 cup chopped onion
1 cup chopped celery
1/2 cup chopped carrot
1 md. potato, peeled, chopped
1 bay leaf
1 tsp. salt
1/4 tsp. crumbled dried thyme
dashes cayenne pepper
2 tbsp. butter
2 tbsp. flour
Fried Croutons:
2 slices thick white bread
2 tbsp. butter or margarine
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Directions:
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Rinse peas; pick over. Place in bowl; cover with water. Soak overnight. Drain any remaining liquid from peas; add water to make 10 cups of liquid. Combine peas and liquid in Dutch oven.
Rinse pig’s feet under running water; add to peas. Bring to boil. Skim any foam. Reduce heat to low; cook 1 1/2 to 2 hours. Remove pigs’ feet. Add vegetables and seasonings; cook 1 hour more. When pigs’ feet have cooled, remove skin and bones; chop meat. Puree soup in electric blender or pass through a sieve. Add chopped meat.
Melt butter in small saucepan. Add flour; cook until bubbly. Add small amount of soup to flour mixture, stirring well. Pour back into soup kettle. Stir well; cook 5 minutes.
Next make croutons. Remove crusts from bread; cut into 1/2 inch cubes. Melt butter in heavy skillet; fry bread cubes over moderate heat until golden. Drain; serve sprinkled on soup. Makes 6 to 8 servings.
Irish Cooking
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