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The Birkett Mills

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Salads and Soups: Kasha Pea Soup

A new take on a classic soup.
Serves: 8
Ingredients
1 lb. split peas
1/2 cup medium or coarse kasha
2 quarts water
1 carrot, diced
1 medium onion, chopped
1 beef neck bone or ham bone
Salt and pepper
Sour cream

Directions

1. In soup kettle or Dutch oven, combine all ingredients except salt, pepper and sour cream.

2. Bring to a boil reduce heat, cover.

3. Simmer 1.5-2 hours, stirring occasionally.

4. Add more water if necessary.

5. Remove bones, adjust seasoning.

6. Serve hot with a dollop of sour cream and dash of paprika, if desired.