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Erwtensoep

1 lb. whole peas
3 qts. water
1 1/2 c. celery, cut fine with tops
Salt & pepper to taste
2 lbs. pork hocks
Parsley
3 med. onions, chopped fine
3 potatoes, diced


Soak peas in cold water overnight. Drain. Cook peas with pork hocks in water for 2 hours. Add seasonings, celery, onions, potatoes and parsley. Cook 1 more hour. Serve hot.


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