Quick Dutch Pea Soup
|Dried split peas||1 Pound, soaked overnight and drained (1/2 Kilogram)|
|Water||6 Pint (3.5 Liter)|
|Unsalted bacon knuckle||1 , soaked overnight and drained|
|Pigs trotter||1 , soaked overnight and drained|
|Butter||2 Ounce (50 Gram)|
|Onions||2 , chopped|
|Leeks||2 , thinly sliced|
|Celery stalks||2 , sliced|
|Frankfurters||4 , sliced|
Put the peas and water in a saucepan and bring to the boil.
Cover and simmer for 2 hours.
Add the bacon and pig's trotter and simmer for a further 2 hours.
Meanwhile, melt the butter in a frying-pan.
Add the vegetables and fry for 5 minutes.
Remove the bacon and trotter from the soup.
Rub the soup through a strainer or puree in an electric blender.
Return to the pan, add the fried vegetables and simmer, covered, for 1 hour.
Remove the meat from the bacon, cut into small pieces and add to the soup.
Discard the trotter.
Simmer for 5 minutes to reheat the bacon, season to taste with the salt and pepper and dilute with water if necessary.
Garnish with the frankfurters.