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Pea Soup

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3 cups chicken stock
2 cups cooked or canned peas
1 cup cold water
1/2 onion
sprig parsley
1 cup top milk
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
celery salt


Put aside 1/3 of peas. Add remainder to water, stock, and seasoning, let simmer 30 minutes. Press through sieve. Add butter. Let boil few minutes, then add milk and rest of peas which have been heated in double boiler. Serve very hot with little whipped cream and paprika.

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