225 g (1/2 lb) dried green split peas
1.7 litre (3 pt) water
2 pigs trotters, split
1 marrow bone
salt and pepper
225 g (1/2 lb) peeled potatoes, sliced
3 leeks, sliced and washed
3 sticks green celery, sliced
celery leaves, chopped
chopped parsley
about 175 g (6 oz) Frankfurter sausage
1.7 litre (3 pt) water
2 pigs trotters, split
1 marrow bone
salt and pepper
225 g (1/2 lb) peeled potatoes, sliced
3 leeks, sliced and washed
3 sticks green celery, sliced
celery leaves, chopped
chopped parsley
about 175 g (6 oz) Frankfurter sausage
method
1. Wash the peas and soak in 900 ml (1 1/2 pt) water overnight.
2. In a covered pan simmer the trotters and chopped marrow bone in the remaining measured water for 1 hour. Add the peas and soaking water.
3. Continue to cook until the peas are soft - about 1 hour more. Season well.
4. Add the sliced potatoes, leeks, including green part, and celery 40 minutes before the end of the cooking time.
5. Remove the marrow bone and trotters, scrape out the meat and put it back into the soup.
6. Thin the soup if necessary with a little extra stock. Adjust the seasoning and stir in the chopped celery leaves and parsley, along with sliced sausage as required.
Reheat to serve.
2. In a covered pan simmer the trotters and chopped marrow bone in the remaining measured water for 1 hour. Add the peas and soaking water.
3. Continue to cook until the peas are soft - about 1 hour more. Season well.
4. Add the sliced potatoes, leeks, including green part, and celery 40 minutes before the end of the cooking time.
5. Remove the marrow bone and trotters, scrape out the meat and put it back into the soup.
6. Thin the soup if necessary with a little extra stock. Adjust the seasoning and stir in the chopped celery leaves and parsley, along with sliced sausage as required.
Reheat to serve.
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