Irish Split Pea Soup with Crubeens (Pig's Feet)

Time

Yield

6 to 8 servings

Ingredients

Ingredients

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
dash cayenne pepper
2 tbsp. butter
2 tbsp. flour

Fried Croutons

2 slices thick white bread
2 tbsp. butter or
margarine

Instructions

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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