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1
Rinse the peas in a colander under cool running water.
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2
Put them in a large, nonreactive bowl and cover with water by 2 inches.
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3
Let soak uncovered in a cool place overnight.
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4
Put the peas and soaking water into a heavy 6-to-8-quart pot.
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5
Add water to cover again by 2 inches.
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6
Bring to a boil over medium heat, and let boil two minutes.
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7
Skim off and discard any foam and skins that rise to the top.
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8
Stir in the chopped onion.
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9
Cut the piece of bacon crosswise into two pieces, and add to the pot with 3 tablespoons fresh marjoram or thyme leaves, stripped of stems and chopped.
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10
Let the soup boil gently for 40 to 90 minutes until it becomes very thick and buttery yellow.
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11
Whole peas will take longer and will be soft but still whole when cooked.
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12
Split peas will take a shorter time to cook and will almost disintegrate.
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13
If the soup becomes too thick, add more water.
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14
Remove the pot from the heat.
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15
Remove the two pieces of bacon, and cut off and discard the rind.
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16
Cut the bacon crosswise into 1/2-inch slices.
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17
Reserve.
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18
Stir the soup well, and season with 2 to 4 tablespoons mustard.
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19
Add salt, if necessary, and black pepper.
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20
Add more fresh thyme or marjoram if desired.
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21
Serve with soup in shallow bowls with slices of bacon on the side.
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22
Pass additional mustard to stir into the soup.
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23
In Sweden, this soup, called artsoppa, is served with crisp rye bread covered with grated vasterbottem, a sharp, hard cheese.
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24
Aged cheddar and Parmigiano Reggiano are good substitutes.
