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Canadian Pea Soup

  • 1 quart of whole hard peas, or split peas
  • 2 quarts of cold soft water
  • 1 pound or more of salt pork
  • 1 small onion
  • Salt
  • Bread
Put a quart of whole hard peas, or split peas, in 2 quarts of cold soft water, and set on the fire in the morning. Let it boil, and as soon as the peas begin to soften, mash with a long handled iron spoon, as much as possible, and skim off the skins as they rise to the top of the kettle. Add to the peas a pound or more of salt pork, and if liked, a small onion cut finely. Boil together a couple of hours, then take out the pork, add a moderate amount of salt if needed, and a bowlful of bread, finely shaved from the loaf, which thickens the soup and prevents the peas from settling to the bottom of the tureen. This is a most nutritious and palatable soup. The pork can be served in thin slices; with vegetables and chili sauce, (or a little more)ur baked apples.
Submitted by Cassyjean - Torrington, CT Oct 15, 2009 15 min 30 min 45 min


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