Ingredients Edit

Directions Edit

  1. Clean, wash and soak peas overnight.
  2. Next day was and cut up eschallot, celery, thyme, onion and meat.
  3. Soak salt meat for ½ hour before cutting up.
  4. Heat oil till smoking, lightly fry the onion and eschallot and set aside.
  5. Brown any lean meat but not bone or salt beef.
  6. Put water or stock, meat and peas to cook in a covered pot.
  7. Bring to the boil.
  8. Skim well and add prepared seasonings.
  9. Reduce heat and simmer till peas are thoroughly softened and broken down (about an hour), swizzle if necessary.
  10. Peel and wash provisions, cut into neat pieces or dice, add to the soup with salt and cook till soft (about 30 minutes).

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