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DRIED PEA SOUP

(Soups) - (The International Jewish Cook Book)







Soak one cup of picked and cleaned dried split peas in cold water over
night, drain, put on with two quarts cold water, a smoked beef-cheek or
any other smoked meat; let boil slowly but steadily four hours or more;
add one-half cup of celery, diced, one small onion cut fine, one
teaspoon of salt, one-eighth teaspoon of pepper, cook until the meat and
peas are tender. Remove meat when tender. Skim fat off the top of the
soup. Heat one tablespoon of the fat in a frying pan, add one tablespoon
of flour and gradually the rest of the soup. Season to taste and serve
with the smoked meat, adding croutons.











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