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Dutch Pea Soup

2 c Split green peas
3 qt Cold water
1 Pig's trotter
1 Pig's ear
1 c Bacon squares
4 Frankfurters
1 lb Potatoes
4 tb Salt
1 Celeriac
1 Bunch celery green
2 Leeks
2 Onions

Wash peas and soak for twelve hours unless you use the quick cooking kind. Boil gently in water they were soaked in for at least two hours. Cook in this liquid the trotter and the ear for one hour. Add sliced potatoes, salt, diced celeriac, cut up leeks and celery leaves. Cook until everything is done and soup is smooth and thick. Add frankfurters for last ten minutes. The longer the soup simmers the better it tastes. Three hours is the usual time in Holland. The soup gets so thick when it cools that it can be cut up the next day. The next day the soup tastes even better, that is why it is made in such large quantities.

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