6-8 servings (main course)
1.5 cups green split peas
3L water
2 pigs feet
1.5 tspns salt
3 leeks thinly sliced – or – 2 medium white onions sliced
1 stalk celery chopped
3 medium-sized potatoes peeled and cubed
leafy tops of 1 bunch celery
250g piece fat ham – or – 1 large smoked sausage – or – 250g frankfurters sliced
slices of pumpernickel bread
Soak the peas in water to cover overnight.
Drain the peas and place them in a large pan with the water, pigs feet and salt.
Bring to the boil, lower the heat and simmer slowly for 3 hours.
Add the leeks, celery, potatoes and celery tops and simmer another 30 minutes stirring occasionally.
Add sausage or frankfurts and simmer 10 minutes more.
Discard the pigs feet, remove ham, sausage or frankfurters.
Slice sausage and serve on buttered pumpernickel or toast, accompanied by bowls of hot soup.