Irish Split Pea Soup with Crubeens

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            FOOD FUNNY
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Ann Black writes, "Your notes about lactose intolerance on 4-27-05
reminded me of a funny story."

A little girl overheard her parents discussing her father's lactose
intolerance. A while later the family went out for breakfast and when
the waiter took the orders the little girl spoke up saying, "Don't burn
my daddy's toast, he is black toast intolerant."

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            TODAY'S RECIPE
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Variations on the split pea soup theme abound all over northern
Europe, and this is how they do it in Ireland. The "crubeens" are
croutons, a common garnish to this multinational soup.

Irish Split Pea Soup with Crubeens

2 cups (500 ml) split peas, rinsed and picked over
8 cups (2 L) water
2 pig's feet, split
1 medium onion, chopped
3 - 4 ribs celery, chopped
1 carrot, peeled and chopped
1 medium potato, peeled and chopped
1 bay (laurel) leaf
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
Crubeens for garnish (see below)

Combine the peas, water, and pig's feet in a large pot and bring to
a boil over moderate heat. Reduce the heat and simmer covered for 2
hours. Remove the pig's feet and add the vegetables and seasonings.
Simmer covered for 1 hour. Meanwhile, remove the meat from the
pig's feet and chop it coarsely. Puree the soup in an electric
blender or food processor and return it to the pot. Add the meat
and heat through. Serve garnished with crubeens. Serves 6 to 8.

Crubeens

2 Tbs (30 ml) butter
4 thick slices white bread, crusts removed, cut into
1/2-inch (1 cm) cubes

Melt the butter in a large skillet and saute the cubes of bread
until golden on all sides. Drain on paper towels and serve
immediately.
Received on Tue Sep 20 09:28:15 2005