8 cups water
2 onions
2 large carrots
2 stalks celery
2 springs parsley
Drippings
Salt and pepper
1/2 tablespoon flour
2 dill pickles
Soak peas in 8 cups water until they swell. Cook in same water; add vegetable and drippings; boil until tender. When tender, add seasoning and flour, rub through a sieve, and simmer 10 minutes. Dice pickles; add. Serve with fried croutons.
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