Chippewa Soup Recipe

1. 1

   Mix equal amounts of tomato and split pea soups; canned Campbell soup is fine.

2. 2

   In large skillet, saute/fry minced onions, carrots and celery with ham hock.

3. 3

   Use sufficient butter to coat all the ingredients.

4. 4

   After coated, sprinkle curry pwdr over all the vegetables (the more curry, the spicier).

5. 5

   Continue to saute/fry till all the pcs are slightly soft.

6. 6

   Saute/fry vegetables and put with the ham hock in the soup; simmer for 2 hrs.

7. 7

   Remove all the vegetables and ham hock from the soup; add in just sufficient heavy cream to turn the mix a golden brown color.

No additional tips available.