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Bellingham Split Pea Soup

2 lb Tongue; cooked
2 qt Liquor from boiling tongue
2 c Dried split green peas
1 Celery rib; sliced
1 Carrot; diced
1 Onion; chopped
1 cl Garlic; minced
1 Bay leaf or more
2 lb Fresh peas, shelled or
15 oz Frozen peas
1/4 ts Thyme
Salt and pepper
1 tb Tomato puree

Simmer split peas in the liquor from cooking the tongue, celery, carrot, bay and onion until peas are tender- 1 1/2 to 2 hrs. Discard bay leaf. Cook fresh peas separately and briefly until tender. Puree both batches of peas; return to the pot and add thyme, salt and pepper and simmer 10 min. Add diced tongue; stir in tomato paste and bring to a simmer. Serve.

Feel free to increase the seasonings to taste or add bottled hot pepper sauces. The original recipe called for 2 cups of light cream, no tomato paste and the tongue served separately.

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