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Recipe
Dutch Pea Soup (Erwtensoep) Recipe
| Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 613g | |
| Recipe makes 6 servings | |
| Calories 506 | |
| Calories from Fat 430 | 85% |
| Total Fat 47.8g | 60% |
| Saturated Fat 17.81g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 1100mg | 46% |
| Potassium 280mg | 8% |
| Total Carbs 4.35g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.95g | 1% |
| Protein 14.17g | 23% |
Ingredients Convert Measures
- 3 c. Split green peas
- 3 quart Water
- 2 x Pig's feet
- 1 lb Piece of bacon
- 3 lrg Leeks
- 2 lrg Onions
- 2 Tbsp. Butter
- 2 Tbsp. Butter
- 2 Tbsp. Minced parsley
- 1 c. Minced celery, stalks and leaves
- 1 x Celery root peeled, cubed
- 1/2 lb Frankfurters
- ds Salt/pepper to taste
- Pumpernickel
Directions
- Cook peas in water till tender. When peas are tender, press mix though a sieve or possibly whirl in a blender. To this, add in pig's feet and simmer for two hrs. Add in extra water when necessary. Remove pigs feet, bone and cube meat, and add in to soup. Add in bacon. Clean and slice leeks and onions. Heat butter and saute/fry leeks and onions till tender but not brown. Add in to soup with parsley, celery and celery root. Simmer covered for one hour.
- Cut frankfurters into crosswise slices and add in to soup. Remove from heat and let stand overnight. Reheat the next day. Add in salt and pepper to taste. Stir well since standing will have made the soup thicker and add in a little more water if necessary. Remove bacon and cut into slices.
- Serve bacon slices on pumpernickel with the soup that has been reheated till piping warm.
- Womans Day Encl
