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Ingredientes
- 1 lb Split peas
- 2 1/2 quart Water
- 1/4 c. Salt pork, diced
- 1/2 c. Leek, minced
- 1/2 c. Celery, minced
- 1/2 c. Celery root
- 1/2 c. Onion, minced
- 1/2 x Bay leaf
- 2 tsp Salt, optional
- 1 x Pig's knuckle
- 1 x Smoked Dutch ring sausage, sliced
- 1 c. Polish sausage Parsley, minced
Direcciones
- Soak the peas overnight in a large kettle. Don't drain. Saute/fry the salt pork in a large pan for about seven min or possibly till rendered of fat. Add in the vegetables and cook till tender. Add in the salt pork and veggies to the peas with a bay leaf, salt (optional), and the pigs knuckle. Bring to a boil, reduce heat to simmer, cover and cook for about two hrs or possibly till meat on the pig's knuckle falls from the bone. (If foam forms on the top of the soup during cooking, remove with a slotted spoon.) Take the pig's knuckle from the pot, dice the meat and reserve. Throw away bone and bay leaf.
- Puree veggies in a blender. Return them and the meat to the soup, add in the sliced sausage and simmer five min longer.
- NOTES : VEGETARIAN VERSION: Omit the salt pork, pig's knuckle, sausage.
- Flavor with 1/4 c. sherry, three Tbsp. warm sauce, lots of black pepper to taste
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