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Pea Soup

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1 package dried green peas (preferably organic)
celery
yellow onion
carrots
ham hock
rosemary, fresh ground black pepper

Soak one package of green peas in water in a bowl or sauce pan.  After an hour or two drain peas in a colander and pick out and discard the brow ones. 

Chop into small pieces, two stalks of celery and one yellow onion and saute in olive oil.

Add three large chopped carrots and continue to saute until all vegetables are soft.

Over medium heat, add peas and two or three quarts of water to large dutch oven.   Throw in a ham hock.  Add sauteed celery, carrots and onion.  Add a tiny bit of rosemary and fresh ground pepper.  Do not salt, the ham hock is salty enough.  And boil gently covered for up to 2 hours, stirring often.  Mash with a potato masher or put through a food mill to integrate vegetables.

Serve hot with warm bread. 

— Amy Ephron

 

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