History and origin of the recipe
Green pea soup with pig's feet and frankfurter is a traditional dish with its roots in European cuisine, particularly in countries like Germany and Nordic nations, where the use of ingredients like dried peas and pork was common to create comforting and nutritious meals during cold weather. In Latin America, this soup can be found with variations in different countries; for example, in Mexico it is known as "Sopa de chicharrón con guisantes" and in other places it is simply called "Pea soup with meat". The use of frankfurter-type sausages adds a smoky touch that perfectly complements the creamy texture of the ground peas.
Its slow and prolonged preparation, where the pig's feet provide natural gelatin, gives this soup a thick consistency and a deep flavor, highly valued at family gatherings and as a main dish on cold days. Furthermore, the accompaniment with pumpernickel bread, of German origin, is a classic combination that amplifies the gastronomic experience.
How to prepare Green pea soup with pig's feet and frankfurter soup
Ingredients: Green Peas, Water, Pig's Feet, Bacon, Leeks, Onions, Butter, Parsley, Celery, Celeriac, Skinless Frankfurters, Salt and Pepper, Pumpernickel Bread.
Steps:
Cook the peas in the water until tender.
When the peas are tender, pass the mixture through a sieve or blend in a blender.
To this, add the pig's feet and simmer for 2 hours.
Add extra water when necessary.
Remove the pig's feet, debone and cut the meat into cubes, and add to the soup.
Add bacon.
Clean and slice the leeks and onions.
Melt the butter and sauté the leeks and onions until tender but not browned.
Add to the soup with parsley, celery, and celeriac.
Simmer, covered, for 1 hour.
Slice the sausages crosswise and add to the soup.
Remove from heat and let rest overnight.
Reheat the next day.
Add salt and pepper.
Mix well as the resting time will thicken it, and add a little more water if necessary.
Remove the bacon and slice it.
Serve the bacon slices on pumpernickel bread with the soup that has been reheated until very hot.
Yields 6 generous portions, as it is served as a complete meal.
