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Chippewa Soup

Equal amounts of tomato and split pea soups
Ham hock
Heavy cream
Salt and pepper

Mix equal amounts of tomato and split pea soups; canned Campbell soup is fine. In large skillet, saute chopped onions, carrots and celery with ham hock. Use enough butter to coat all the ingredients. After coated, sprinkle curry powder over all the vegetables (the more curry, the spicier). Continue to saute until all the pieces are slightly soft. Saute vegetables and put with the ham hock in the soup; simmer for 2 hours. Remove all the vegetables and ham hock from the soup; add just enough heavy cream to turn the mixture a golden color.

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