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Pea Soup, Germanic

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1 pound whole yellow peas
1 qt water
1/2 pound fat salt pork or smoked ham bone
1 onion, peeled and diced
1/2 c chopped celery
1/4 c chopped parsley
1/2 t thyme or rosemary
1 bay leaf
2 c milk (approx.)
1 pound frankfurters (approx.) sliced
salt, pepper to taste

Wash peas, soak in water overnight. Bring the water to a boil. Add peas, cover, remove from the heat, and let stand for 1 hour. Add the fat salt pork or ham bone, onion, celery, parsley, thyme, bay leaf; simmer until the peas are soft (1 to 2 hours).

Remove the ham bone or salt pork; rub the soup through a sieve or crush peas with a blending fork. Dilute as you like with milk. Add the frankfurters, and heat. Season to taste with salt and pepper. Serves 4 to 6.

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