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Story summary
- The pea soup recipe from the Canal House cookbook features ham and chives, by Melissa Hamilton and Christopher Hirsheimer.
- The recipe serves 4 to 6 and includes butter, onion, chicken stock, peas, parsley, mint, ham.
- You should cool the soup or cover the blender lid's steam vent with a towel to purée it safely.
- You purée the soup after cooking and serve it hot or cold, garnished with chives.
