Aussie Pea Soup

"a recipe from my mum's 1938 Australian Home Cookery book. A thick rich pea soup for those cold winter days,a meal in it's own right,with some crusty french bread..oh yeah! Believe me,two bowls of this and you ain't goin' anywhere.."
 
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Ready In:
3hrs 15mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Soak your peas overnight.
  • Prepare your vegetables,cut them up finely.
  • Warm an appropriate size stockpot.add two tablespoons vegetable oil.
  • Add the strained peas and vegetables and fry for 5 minutes.
  • Add the bones and water,bring to boil,cover tightly.
  • Reduce heat and simmer for three hours until peas are very tender.
  • Remove the bones and pass the whole soup through a blender.
  • Return to the pot,add sugar, mint, salt and pepper to taste.
  • Mix the flour in a little cold water to thicken.
  • Serve with a crusty french stick or similar.
  • Note~If there is meat on the bones,it can be picked off and added to the soup AFTER blending.

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