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Wednesday, November 10, 2010

Dutch pea soup (Erwtensoup) (Allen and Nirelle)

1 pig’s trotter and one ear
1 cup bacon cut in squares
4 frankfurters
1 lb potatoes-sliced
1 tsp salt
1 celeriac-diced
1 bunch celery greens
2 leeks-cut up
2 onions

Assuming you have an understanding butcher, please proceed by washing and then soaking 2 cups of split green peas in lots of cold water (say 3 quarts) for 12 hours. Then boil gently for 2 hours in the same water. Add the trotter, ear, and bacon and simmer another hour. Add all the other ingredients except the franks and simmer until everything is done and the soup is smooth and thick. Add the franks for the last ten minutes. The Dutch usually simmer the soup for three hours. The soup should get so thick that when it cools it can be cut with a knife. Like so many good recipes this one is even better when reheated the next day. So cook enough for tomorrow’s dinner.

(CAUTION—this won’t work unless you start preparing at midnight for your next evening meal.)

What distinguishes Dutch pea soup from English or American pea soup are the pig’s trotter and ear, and celeriac. If you can’t find those ingredients, please turn the page for the next soup recipe.

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