Ingredients:
1 lb dried yellow peas
1 tablespoon butter
1 large onions, chopped
1 tablespoon coarse salt
1 lb salt pork
12 cups water
1 teaspoon dried savory
salt and black pepper, freshly ground
Directions:
Wash the peas, removing any that are wrinkled. Soak overnight in water to cover. Drain.
In a large pot, melt the butter. Saute the onion until softened slightly, about 2 minutes.
Add the peas, salt, salt pork, water and savoryBring to the boil, cover and simmer for 1 1/2 hours, or until the salt pork is tender.
Remove the pork. (Chop up the salt pork and put it back into the soup, or slice it thickly and serve it as a main course with warm bread and pickles.)
Continue to cook the soup, covered, until the peas are tender, about 30 minutes longer.
Remove 2 cups (500 mL) peas from the soup and press though a sieve or puree. Stir back into the soup. (This gives a richer, less watery texture.)
Taste for seasoning, adding salt and pepper as needed.
Servings: 6
Time preparation: 0 min.
Time total: 0 min.