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Black-eyed Pea Soup

1 c Dried black-eyed peas
2 c Boiling water
4 c Cold water
3/4 ts Salt
Pepper to taste
6 sl Bacon
Lemon slices
1/2 c Cream; whipped (optional)
Ground nutmeg (optional)

Wash peas. Pour boiling water over them and soak for 6 hours or overnight. Add the cold water, salt, pepper, and 1 slice bacon. Bring to a boil, cover, and simmer for 2 hours. Mash peas to a smooth paste (a blender is fine for this), and heat with the liquid to the boiling point. Cook 5 slices of bacon until crisp, and crumble in the bottom of soup bowls. Add a very thin slice of lemon to each bowl. Fill bowls with soup, float a spoonful of whipped cream on top of each and sprinkle with nutmeg. Yield: 6 to 8 servings.


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