Erbsuppe Mit Gnagi
Swiss Pea Soup with Gnagi
Yield: 4 servings
2 pig trotters, cured in brine
40 oz water
8 oz dried peas
2 oz butter
1 bread cubes
Wash the trotters, add cold water, and parboil for about an hour.
Add peas (which should have been soaked the night before) and cook
until tender, about 1 1/2 hours. Fry chopped onion and bread cubes
in butter until light brown, add to the soup, and serve.