Ingredients
1/4
tsp crumbled dried thyme
1
medium potato, peeled, chopped
2
slices thick white bread
2
Tablespoons butter or margarine
Directions
1.
Rinse peas; pick over.
2.
Place in bowl; cover with water.
4.
Drain any remaining liquid from peas; add water to make 10 cups of liquid.
5.
Combine peas and liquid in Dutch oven.
6.
Rinse pigâs feet under running water; add to peas.
7.
Bring to boil. Skim any foam.
8.
Reduce heat to low; cook 1 1/2 to 2 hours.
10.
Add vegetables and seasonings; cook 1 hour more.
11.
When pigsâ feet have cooled, remove skin and bones; chop meat.
12.
Puree soup in electric blender or pass through a sieve.
14.
Melt butter in small saucepan.
15.
Add flour; cook until bubbly.
16.
Add small amount of soup to flour mixture, stirring well. Pour back into soup kettle.
17.
Stir well; cook 5 minutes.
19.
Remove crusts from bread; cut into 1/2 inch cubes.
20.
Melt butter in heavy skillet; fry bread cubes over moderate heat until golden.
21.
Drain; serve sprinkled on soup.
Columbus Restaurants
