Clinton News-Record, 1985-5-8, Page 91SN lining •IsIIi and OV 1:41t1144114,u•i1 a4I4I aw,the r IIin,491.14,14 14,
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59
Thick and tasty
Erwteusoep
(Pea Soupy
3 cups split green peas
3 quarts water
2 pig's feet or ham hocks
11b. piece of bacon
2 tbsp. butter
3 leeks, sliced
2 onions, sliced
2 tbsp., chopped parsley
1 cup chopped celery stalks with leaves
1 celery root, peeled and cubed
1i2lb. skinless frankfurters
salt and pepper to taste
Pumpernickel
Cook peas in water until tender.
Press mixture through a sieve or whirl
in blender, add pig's feet and simmer
for 2 hours. Add extra water when
necessary. Remove pig's feet; cube
meat and add to soup, add bacon. Melt
butter and saute leeks and onions until
tender but not brown. Add to soup with
parsley, celery and cut into crosswise
slices. Remove from heat'and let ,stand
overnight. Reheat the nest day. Add
salt and pepper. Stir well and add a lit-
tle water if necessary. Remove bacon
and cut into slices. Serve bacon slices
on Pumpernickel bread with soup
which has been reheated until piping
hot. This is served as a whole meal. -
Klompen Feest Cook book.
T.B.111-biolpto DA/1
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