Irish Split Pea Soup With Crubeens (Pig'S Feet)

Name: Irish Split Pea Soup With Crubeens (Pig'S Feet)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups split peas; cold water, to cover peas; 10 cups water; 2 pig's feet, split; 1/2 cup chopped onion; 1 cup chopped celery; 1/2 cup chopped carrot; 1 medium potato, peeled, chopped; 1 bay leaf; 1 teaspoon salt; 1/4 teaspoon crumbled dried thyme; 1 dash cayenne pepper; 2 tablespoons butter; 2 tablespoons flour; FRIED CROUTONS; 2 slices thick white bread; 2 tablespoons butter or 2 tablespoons margarine

Servings: persons

2 cups split peas
cold water, to cover peas
10 cups water
2 pig's feet, split
1/2 cup chopped onion
1 cup chopped celery
1/2 cup chopped carrot
1 medium potato, peeled, chopped
1 bay leaf
1 teaspoon salt
1/4 teaspoon crumbled dried thyme
1 dash cayenne pepper
2 tablespoons butter
2 tablespoons flour
FRIED CROUTONS
2 slices thick white bread
2 tablespoons butter or 2 tablespoons margarine

1
Rinse peas; pick over. Place in bowl; cover with water. Soak overnight. Drain any remaining liquid from peas; add water to make 10 cups of liquid. Combine peas and liquid in Dutch oven.
2
Rinse pig's feet under running water; add to peas. Bring to boil. Skim any foam. Reduce heat to low; cook 1 1/2 to 2 hours. Remove pigs' feet. Add vegetables and seasonings; cook 1 hour more. When pigs' feet have cooled, remove skin and bones; chop meat. Puree soup in electric blender or pass through a sieve. Add chopped meat.
3
Melt butter in small saucepan. Add flour; cook until bubbly. Add small amount of soup to flour mixture, stirring well. Pour back into soup kettle. Stir well; cook 5 minutes.
4
Next make croutons. Remove crusts from bread; cut into 1/2 inch cubes. Melt butter in heavy skillet; fry bread cubes over moderate heat until golden. Drain; serve sprinkled on soup. Makes 6 to 8 servings.
5
Irish Cooking.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups split peas, cold water, to cover peas, 10 cups water, 2 pig's feet, split, and more.

Yes, Irish Split Pea Soup With Crubeens (Pig'S Feet) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!