Dutch pea soup (Erwtensoep).

Recipe By: Heleen A.M. Halverhout

2 cups split green peas
3 qt cold water
1 pig's trotter
1 pig's ear
1 cup bacon squares
4 Frankfurters
1 lb potatoes
4 Tbsp salt
1 celeriac
1 bunch celery green
2 leeks
2 onions
Salt.

Wash the peas, soak for 12 hours (unless you use quick cooking peas) and
boil gently in the water they were soaked in for at least two hours. Cook in
this liquid the trotter and the ear and the bacon for one hour. Add the
sliced potatoes, salt, diced celeriac, cut up leeks and celery leaves and
cook until everything is done and the 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 next day. The next day the
soup tastes even better. That is why it is made in such big quantities.

Source:
"The Netherlands Cookbook"

Per Serving (excluding unknown items): 2715 Calories; 184g Fat (61.2%
calories from fat); 115g Protein; 148g Carbohydrate; 18g Dietary Fiber;
315mg Cholesterol; 32255mg Sodium. Exchanges: 5 1/2 Grain(Starch); 13 Lean
Meat; 11 1/2 Vegetable; 27 Fat.

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