dutch pea soup
 
2 cup  split green peas
3-1/2   qts water
1-1/2 tsp  salt
2   pigs feet
1/2 lb.  smoked sausage
4   leeks, chopped
1-1/2 cup  celery, chopped
 
soak peas in 3 cups cold water for 12 hours; drain; add water to make 3 
1/2 quarts; add salt and boil. skim; add pigs feet, leeks and celery, 
simmer 3-5 hours until tender. remove meat, discard skin and bones. return 
meat to soup. one half hour before serving, add sliced sausage. eat with 
toasted bread. serves 8. 
 
 
 
 
(ID: 73630) Mirror: rec.food.recipes: Wed, Aug 10, 2005


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