Green Pea Soup
Fresh meaty pig's feet - 2 large nos
Mildly cured salt pork in 1 piece - 1/2 pound, rind removed
Water - 4 quarts
Boiling potatoes - 4 medium-sized, (about 1 1/2 pounds), peeled and cut into 1/4-inch dices
Leeks - 4 medium-sized, including 2 inches of the green tops, trimmed, washed to remove any sand, and finely chopped
Celery root (celeriac) - 1 medium-sized, peeled and cut into 1/4-inch dice
Fresh celery leaves - 1/4 cup, finely chopped
Precooked smoked sausage, such as kielbasa - 1/2 pound, sliced into 1/4-inch-thick rounds
Dried summer savory - 1/4 teaspoon. crumbled
Freshly ground black pepper - to taste
1) Take a heavy 6 to 8-quart casserole. Add the split peas, pig's feet, salt pork and water.
2) Allow it to come to a boil over high heat. Using a spoon, skim off the foam and scum as they rise to the surface.
3) Turn the heat settings to low, partially cover the pan, and simmer for 3 hours.
4) After 3 hours, add the potatoes, leeks, celery root and celery leaves, and simmer, partially covered, for 30 minutes.
5) Using tongs or a slotted spoon, transfer the pig's feet and salt pork to a cutting board.
6) Peel and discard the skin, gristle and bones from the pig's feet. Then cut the meat and the salt pork into 1/2-inch dice.
7) Put the diced meats back to the soup and drop in the sliced sausage, crumbled summer savory and a few grindings of black pepper.
8) Continually stir, simmer over moderate heat and cook for a few minutes to heat the sausage through.
9) Check for seasoning.
10) Serve immediately from a heated tureen or in individual soup plates.