Pea Soup

• 14 ozs. of peas
• 3½ quarts of water
• 2

Soak the peas in cold water for 12 hours. Put them in cold salted water, bring to the boil, add the pig’s trotters, the chopped leeks, the celery, and simmer for 3 to 5 hours, till the pig’s trotters are quite tender and the meat is detached from the bone. Half an hour before serving, add the beef sausages. Strips of toasted bread are eaten with this soup.