Irish Split Pea Soup With Crubeens (Pig'S Feet)

• 2 cups split peas
• cold water, to cover peas
• 10 cups water
• 2 pig's feet, split
• 1/2 cup chopped onion
• 1 cup chopped celery
• 1/2 cup chopped carrot
• 1 medium potato, peeled, chopped
• 1 bay leaf
• 1 teaspoon salt
• 1/4 teaspoon crumbled dried thyme
• 1 dash cayenne pepper
• 2 tablespoons butter
• 2 tablespoons flour
• FRIED CROUTONS
• 2 slices thick white bread
• 2 tablespoons butter or 2 tablespoons margarine

1. Rinse peas; pick over. Place in bowl; cover with water. Soak overnight. Drain any remaining liquid from peas; add water to make 10 cups of liquid. Combine peas and liquid in Dutch oven.
2. Rinse pig's feet under running water; add to peas. Bring to boil. Skim any foam. Reduce heat to low; cook 1 1/2 to 2 hours. Remove pigs' feet. Add vegetables and seasonings; cook 1 hour more. When pigs' feet have cooled, remove skin and bones; chop meat. Puree soup in electric blender or pass through a sieve. Add chopped meat.
3. Melt butter in small saucepan. Add flour; cook until bubbly. Add small amount of soup to flour mixture, stirring well. Pour back into soup kettle. Stir well; cook 5 minutes.
4. Next make croutons. Remove crusts from bread; cut into 1/2 inch cubes. Melt butter in heavy skillet; fry bread cubes over moderate heat until golden. Drain; serve sprinkled on soup. Makes 6 to 8 servings.
5. Irish Cooking.

peas, cold water, water, s feet, onion, celery, carrot, potato, bay leaf, salt, thyme, cayenne pepper, butter, flour, croutons, white bread, butter

Taken from www.food.com/recipe/irish-split-pea-soup-with-crubeens-pigs-feet-153470 (may not work)