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.