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[personal profile] mornglory
I love pea soup. Of all of the various pots of food I can cook, it's still one of my favorites. Part of that is familiarity. It is one of the soups my mother was willing to make while I was growing up, even when she was busy. There is a definite sense of comfort and familiarity that gets spooned up with every bite.

A large part of it is simply the magic that is pea soup.From some wrinkled dried green things, a cured piece of pig meat, some raw veggies and a couple of bay leaves comes some of the tastiest soup available to the home cook. The soup will thicken itself, make it's own flavored broth, and provide a bowl of yumminess chock full of vitamins and protein. There is no special technique, no expensive ingredient, and not even a lot of time involved in making pea soup. It's something anyone can do with $12, a big pot, and a couple of hours. And it's not just mediocre food. It's good, hearty, filling, happy making food. It's culinary magic at its most basic, and its most magical.

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