IRISH SPLIT PEA SOUP WITH CRUBEENS (PIG'S FEET)

Irish Split Pea Soup With Crubeens (Pig's Feet) image

Provided by Olha7397

Categories Pork

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 cups split peas
cold water, to cover peas
10 cups water
2 pig's feet, split
1/2 cup chopped onion
1 cup chopped celery
1/2 cup chopped carrot
1 medium potato, peeled, chopped
1 bay leaf
1 teaspoon salt
1/4 teaspoon crumbled dried thyme
1 dash cayenne pepper
2 tablespoons butter
2 tablespoons flour
2 slices thick white bread
2 tablespoons butter or 2 tablespoons margarine

Steps:

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.

Nutrition Facts : Calories 497, Fat 16.8, SaturatedFat 7.3, Cholesterol 76.1, Sodium 622.6, Carbohydrate 54.8, Fiber 18.5, Sugar 7.2, Protein 32.8