1 c. split green peas
4 slices bacon, local smoked
1/2 lb. potatoes
1 sm. celeriac (available at the fruit stand (SW corner) at Central Market
1/2 stalk celery (top half)
1 leek
1 med. onion
6 Sechrist hotdogs
1 pig's food (available at Miller's Meats (NW corner Central Market)
1/4 c. sherry
2 tsp. salt
1/2 tbsp. fresh ground pepper

Place 3 pints water in soup kettle. Wash peas, add to kettle and soak for 12 hours. If you use "quick" peas, soak for 2 hours. Bring eater to a boil, stir well, reduce heat, cover and simmer at least 2 hours. While soup is simmering, cut bacon into squares; peel and slice potatoes thin; scrape and dice celeriac. Chop the celery top. Clean leek and chop into 1" pieces. Peel onion and chop coarsely. Cut hotdogs into 3/4" pieces and saute in small amount of butter. After peas have cooked 2 hours, add pig's food, bacon, potatoes, celeriac, celery tops, leek and onion. Season with sherry, salt and pepper. Mix contents of kettle well and continue to simmer, covered, stirring occasionally for another 2 1/2 hours. Remove and discard pig's foot. Put in the hotdogs and simmer another 30 minutes. The soup is now ready, but it's better if allowed to stand overnight on the cold stove and is reheated --really!