Thursday, August 7, 2008

Split Pea Soup

Soak a cup of peas over night and boil in three cups of water. Cook until peas are soft, then mash them quite smoothly. Then dilute with stock. This stock may be made from bones and cold meat or fresh meat. Fry an onion and add to the soup, and when ready to serve add minced mint leaves and little squares of toast, fried very crisp

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