Potage L. James Recipe

• 1 pound dry green or possibly yellow peas
• 11 c. water
• Hambone, smoked pork hock, kielbasa or possibly Italian sausage
• 2-3 carrots, diced
• 1 med. onion, diced
• Salt & pepper to taste
• 1/4 teaspoon thyme
• 1/4 teaspoon oregano
• Dash of garlic
• 1 potato, diced

1. Rinse and simmer peas in water along with meat till peas are soft.
2. Take bone out and remove meat.
3. Return meat to soup.
4. Puree about 2/3 of this mix.
5. Saute/fry carrots, celery and onion till soft.
6. Place in soup and simmer till almost done.
7. Add in seasonings and potato; simmer till done.
8. Yield: 10 servings.

green, water, pork, carrots, onion, salt, thyme, oregano, garlic, potato

Taken from cookeatshare.com/recipes/potage-l-james-16661 (may not work)