Cook peas in the water until tender. When peas are tender press mixture through a sieve or whirl in blender. To this, add pigs feet and simmer for 2 hours. Add extra water when necessary. Remove pigs feet, bone and cube meat, and add to soup. Add bacon. Clean and slice leaks and onions. Melt butter and saute leeks and onions until tender but not brown. Add to soup with parsley, celery, and celery root. Simmer, covered, for 1 hour. Cut frankfurters into crosswise slices and add to soup. Remove from heat the let stand overnight. Reheat the next day. Add salt and pepper. Stir well since standing will make it thicker, and add a little more water if necessary. Remove bacon and cut into slices. Serve bacon slices on pumpernickel with the soup which has been reheated until piping hot. Makes 6 generous servings, for this is served as the whole meal. Happily MC formatted by Pamela Creeden (Busty the Happy Cooker) Recipe by: Womans Day Encyclopedia of Cookery, Vol. 4 1966 Posted to MC-Recipe Digest by "creedenites"
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|Serving Size: 1 Serving (579g)|
|Recipe Makes: 6|
|Calories from Fat: 442 (68%)|
|Amt Per Serving||% DV|
|Total Fat 49.2g||66 %|
|Saturated Fat 18.1g||91 %|
|Monounsaturated Fat 21.4g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 80.7mg||25 %|
|Sodium 1354.9mg||47 %|
|Potassium 822.9mg||22 %|
|Total Carbohydrate 31.8g||9 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 23.3g|
|Protein 20.8g||30 %|
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Calories per serving: 649
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