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Simple Peas Soup Cooking Recipe

Below is the quick and easy cooking recipe for Peas Soup.

Save the liquor of boiled pork or beef: if too salt, dilute it with water, or use fresh water only, adding the bones of roast beef, a ham or gammon bone, or an anchovy or two. Simmer these with some good whole or split peas; the smaller the quantity of water at first the better. Continue to simmer till the peas will pulp through a cullender; then set on the pulp to stew, with more of the liquor that boiled the peas, two carrots, a turnip, a leek, and a stick of chopped celery, till all is quite tender. The last requires less time, an hour will3 do it. When ready, put into a tureen some fried bread cut into dice, dried mint rubbed fine, pepper and salt if needed, and pour in the soup. When there is plenty of vegetables, no meat is necessary. But if meat be preferred, a pig's foot or ham bone may be boiled with the peas, which is called the stock. More butter than is above mentioned will be necessary, if the soup is required to be very rich.


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