Helen Gougeon's Pea Soup

1. 1

   Wash the peas, removing any that are wrinkled.

2. 2

   Soak overnight in water to cover.

3. 3

   Drain.

4. 4

   In a large pot, melt the butter.

5. 5

   Saute the onion until softened slightly, about 2 minutes.

6. 6

   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.

7. 7

   Remove the pork.

8. 8

   (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.)

9. 9

   Continue to cook the soup, covered, until the peas are tender, about 30 minutes longer.

10. 10

    Remove 2 cups (500 mL) peas from the soup and press though a sieve or puree.

11. 11

    Stir back into the soup.

12. 12

    (This gives a richer, less watery texture.)

13. 13

    Taste for seasoning, adding salt and pepper as needed.

* Per serving · 4 servings · Values may vary.