From the Kitchen of Ann Rakszawski
6 c. sauerkraut, wash and rinse 3 times
1 lb. bag split green peas
2 large onions
1 stick butter
2 T. flour
2 tsp. salt
� tsp. pepper
� tsp. onion powder
� tsp. celery salt
Place peas in a pot and add 8 cups of water. Bring to a boil, cover and simmer. Cook until smooth, stirring frequently. (Can use a hand blender to make smooth.)
Place sauerkraut in a separate pot and cover with 6 cups of water. Bring to a boil, cover and simmer. Saut� onions in butter, and then add flour. Brown flour and add mixture to sauerkraut. Add salt, pepper, onion powder and celery salt. Optional: Add 4-5 slices of bacon to sauerkraut (or 2-3 T. bacon fat). Cook sauerkraut mixture for 2 � - 3 hours.
Combine peas and sauerkraut; cover and simmer 10 minutes.
To reheat: Cook on low to avoid soup sticking to bottom of pot. Stir and scrape bottom of pot frequently.
Recipe Note: Always served for our Christmas Eve dinner. Delicious!