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Print this Recipe    Pea Soup

Erbsuppe Mit Gnagi
Swiss Pea Soup with Gnagi
Yield: 4 servings

2 pig trotters, cured in brine
40 oz water
8 oz dried peas
1 onion
2 oz butter
1 bread cubes

Wash the trotters, add cold water, and parboil for about an hour.
Add peas (which should have been soaked the night before) and cook
until tender, about 1 1/2 hours. Fry chopped onion and bread cubes
in butter until light brown, add to the soup, and serve.

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