Sunday, January 13, 2013

French Pea Soup

Soak one cup of dried peas over night and then in the morning drain and place in a saucepan, adding two quarts of water. Simmer gently until tender and then pass through a sieve and add:
  • Two large onions, grated,
  • Two tablespoons of parsley, minced fine,
  • Six whole cloves,
  • One small bay leaf,
  • One-half cup of strained canned tomatoes.
 Simmer slowly for thirty minutes and then serve with toasted strips of bread.

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