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Old Fort William was constructed during the early 1800s near Thunder Bay, Ontario. For a time, it was a major fur trading post used by Canadian trappers. The hunters would often come in from the forest by boat and land their skins at the dock. Employees of the Northwest Company would keep track of their arrival, and the disposition of their goods. Most of the fur trading here was beaver, which was in great demand in Europe for men's beaver hats.
Today, the fort is a living museum with all the individual facilities that existed almost two hundred years ago. Members of the old Fort William historical staff dress up in a period costume and go about the same tasks that occupied the original residents of the area.
- 1 pound green split peas
- 1/4 pound bacon, sliced thick
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 1 turnip, peeled and diced
- 1 medium potato, peeled and diced
- 1 teaspoon dry mustard
- 1 teaspoon Tabasco sauce
- 6 cups water
- Salt and freshly ground black pepper
Pour hot water over split peas and soak for 1 hour.
In a 6-quart saucepan, cook the bacon and onion over medium heat, or until the onion is transparent. Add the carrots, turnip, and potato.
Drain and rinse the split peas, add to the saucepan along with the mustard, Tabasco and water. Add salt and pepper to taste. Simmer for 1 hour.
Remove half of the liquid and vegetables, and place in a blender or processor. Puree until smooth. Mix with unblended soup and serve.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
330 calories; 3g total fat; 9mg cholesterol; 306mg sodium; 55g carbohydrates; 21g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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