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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
1 lb. split peas
½ 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

In soup kettle or Dutch oven, combine all ingredients except salt, pepper and sour cream. Bring to a boil reduce heat, cover. Simmer 1 ½-2 hours, stirring occasionally. Add more water if necessary. Remove bones, adjust seasoning. Serve hot with a dollop of sour cream and dash of paprika, if desired.