Pea Soup with Pigs' Feet

Ingredients

• 1/2 pint well-washed dried peas
• 2 salted pigs' feet
• 1 fine-cut onion
• 1 carrot
• little soup celery
• 2 quarts cold water

Method

1. 1

   Soak peas overnight.

2. 2

   Boil pigs' feet in water for 15 minutes, drain, and rinse.

3. 3

   Return feet to kettle with water, add onion, carrot, and celery.

4. 4

   Add peas and boil until done.

5. 5

   Strain soup, season, and serve with meat.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 16. The excerpt below is the record exactly as published.

Pea Sonp with Figs' Feet. — Soak y, pint well- washed dried peas in cold water over night ; place a soup kettle with 2 salted pigs' feet over the fire; cover with cold water; boil 15 minutes; then drain in colander, rinse off with cold water ; return the feet to the soup kettle again, cover with 2 quarts cold water ; add 1 fine-cut onion, 1 carrot, and little soup celery

Cook this with the app: pantry check, scaling, and the assistant.