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Dutch Pea Soup
2 c. split green peas
3 1/2 qts. water
1 1/2 tsp. salt
2 pigs feet
1/2 lb. smoked sausage
4 leeks, chopped
1 1/2 c. celery, chopped
Soak peas in 3 cups cold water for 12 hours; drain; add water to make 3 1/2 quarts; add salt and boil. Skim; add pigs feet, leeks and celery, simmer 3-5 hours until tender. Remove meat, discard skin and bones. Return meat to soup. One half hour before serving, add sliced sausage. Eat with toasted bread. Serves 8.
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