12 potatoes, diced Water to barely cover 2 cups cream 3 onions, chunked 2 chicken bullion cubes 1/2 cup chopped parsley 1/2 - 2/3 cup roux *(see recipe below)
Directions:
Place diced potatoes and onions in a 12" or 14" Lodge Dutch oven. Add enough water to barely cover. Add 2 chicken bullion cubes, crushed so they will dissolve quickly. Simmer until potatoes and onions are done. Add cream and bring back to simmer. Add roux enough to thicken. Stir in chopped parsley
*ROUX
1/2 cup butter 1/2 cup flour
Melt butter over medium heat. Add flour and cook a few minutes. Let the flour mixture brown a little, but not burn. Makes about 1/2 cup.
**RECIPE TAKEN FROM DUTCH OVEN COOKIN' COOKBOOK BY DICK STUCKI
1 lb. green split peas 2 lbs. meaty ham bones 2 sliced onions 1 turnip, grated 1/2 cup chopped celery leaves 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon marjoram 2 stalks celery, diced 3 carrots, diced
Directions:
Cover 1 pound green split peas with 2 quarts water. Place over briquettes and bring to a slow simmer. Cook for 5 minutes and remove from heat. Soak 1 hour.
Add all other ingredients, with the exception of the diced celery and carrots, and bring to a boil. Simmer over slow heat for 1 1/2 - 2 hours. Replace charcoal briquettes as needed. Stir often to prevent scorching.
Remove bone from soup. Cut off meat and dice. Discard bone and fat. Return meat to Camp oven.
Add the diced celery and carrots. Cook slowly for 45-50 more minutes. Leave lid slightly cracked to allow moisture to escape and soup to thicken.
Serves 6-7
**RECIPE TAKEN FROM LOVIN DUTCH OVENS COOKBOOK BY JOAN S. LARSEN
