Dutch Pea Soup

Ingredients:

2 cups split green peas

3 qt. cold watter

1 pig's trotter

1 pig's ear

1 cup bacon squares

4 Frankfurters

1 lb. Potatoes

4 tbsp. salt

1 celerac

1 bunch celery-green

2 leeks

2 onions

salt

Preparations:

• Wash the peas, soak for 12 hours (unless you use quick cooking peas) and boil gently in the water. Cook in this liquid the trotter and add the ear and the bacon for one hour. Add the sliced potatoes, salt diced celeriac, cut up leeks and celery leaves and cook untill everything is done and the soup soup is smooth and thick. Add the Frankfurters for the last 10 minutes. The longer the soup simmers the better the taste. Three hours is the usual time in Holland. The soup gets so thick when it cools that it can be cut the next day. The next day the soup tasts even better. That is why is made in such big quantities.