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Whole Yellow Pea Soup
Yields: 9 servings 2 cups dry yellow split peas 8 cups chicken stock 1/2 medium onion, chopped 1 smoked ham shank Salt and freshly ground pepper to taste Cover the peas with at least 3 inches of cold water and soak overnight. Drain the peas from the water. In a large kettle or stockpot, bring the chicken stock and peas to a hard boil for 5 minutes. Reduce the heat to a simmer. Add the chopped onion and ham shank, and cook for an additional two hours. Season to taste with salt and pepper. Remove the ham shank before serving. Jenn B aka Mom2Sam and Tiny -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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