Irish Split Pea Soup With Crubeens Pigs Feet Recipes

Steps:

• 1. Spray your pan with Pam® or similar.Add the onion, carrots, and celery to the pan and cook for 3 to 4 minutes until the onion is soft but not brown. Add the bacon crumbles to the pan with the water.
• 2. Add the peas to the pan with the thyme, bay leaves, potato, and ham or pork bone if you have one and bring to a boil. Lower the heat, cover, and simmer for 1 hour. (Check to see if more water needs to be added.)
• 3. Remove the thyme, bay leaves and bone. Process the soup with an immersion blender or food processor until desired texture. Return the mixture to the pot, add half and half, if using, and the diced ham/smoked pork. Reheat gently. Season with salt and black pepper. Ladle into soup bowls and serve.

Steps:

• 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.
• 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.
• 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.
• 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.
• Irish Cooking.

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

Steps:

• Mix together salt, cinnamon, cloves and nutmeg. Coat pig's feet with mixture.
• Melt fat in Dutch oven. Brown meat until dark brown (this is the secret to a successful stew.) When meat is well grilled, add warm water and onions. Cover and simmer until meat is tender, about 2 hours. Remove meat.
• Mix together grilled flour and 1/2 cup water.
• Pour into broth, stir until sauce thickens.