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  Château Frontenac ::: Peas soup
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Source : Château frontenac

  • 1 lb of pea
  • 1/2 c. to tea (soda)
  • cold water
  • 1/2 lb of salty bacon
  • 1/2 cup carrots in dice
  • 1/2 cup turnip
  • 1 white minced onion
  • salt and pepper

  1. Let the peas soak in cold water and the bicarbonate of solders for 12 hours.
  2. Well to rinse the peas and put in a saucepan. Add cold water to the three quarters and the salty bacon. Bring to boiling, well to trim, then to add the carrots, the turnip and the minced onion.
  3. Leave to simmer 4 hours. Then to add a small quantity of salt and of pepper. Some grasses of provence can be add. Serve

4 Serves
Photo: Joanne

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