q 4 4 , 4 4 q i 4 = . 4 A
E
q h
“ a cal pane

YELLOW PEA SOUP (GUL ARTSOPPA)

1 ib. whole dried Ll large onion
yellow peas Dried thyme or

1 ib. fresh. pork marjoram leaves
shoulder Salt, sharp cheese,

1 leftover cooked crisp bread
hambone with some

meat

Rinse peas and put in large, heavy kettle. Add
3 quarts water and let stand overnight. Bring
to boil in same water and boil vigorously about
10 minutes, Remove any scum or pea skins float-
ing on top. Cover; reduce heat and simmer for

1 hour. Add meat, ham bone and onion. Simmer

1 hour longer or until meat and peas are tender.
Remove meat; discard bones and excess fat and
cut meat in an aa. Put back in soup. Season
with thyme and sait. Serve with cheese and bread
Makes about 23 qts. or 8-10 servings. Serve
with thin pancakes for dessert.

--— EXT? BMCIPES ~~

9-Victoria, B.C.