Helen Gougeon's Pea Soup

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READY IN:
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash the peas, removing any that are wrinkled. Soak overnight in water to cover. Drain.
  2. In a large pot, melt the butter. Saute the onion until softened slightly, about 2 minutes.
  3. 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.
  4. 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.)
  5. Continue to cook the soup, covered, until the peas are tender, about 30 minutes longer.
  6. 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.)
  7. Taste for seasoning, adding salt and pepper as needed.

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