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Snert (Split Pea Soup)
December 28, 2016

This soup turned out really good with leftover ham bone from christmas. I used home made chicken stock, dried peas and the hambone as the starter, cooked in a pressure cooker for 20 minutes. Pureed the peas with a stick blender. I added sauteed onions and garlic, the carrots, celery and potato along with the spices, including cumin and pressure cooked for another 15 minutes. A quick stir with the stick blender again to smooth it all out. Tastes delish right now and will only get better tomorrow!. thanks for the recipe.

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