Thursday Pea Soup

By norsegal8

Ingredients

• 2 cups dried whole Swedish yellow peas or yellow split peas
• 2 quarts water
• 1 smoked pork shank or hock (about 1 1/2 pounds)
• 1 medium onion, sliced
• 1/2 teaspoon thyme
• 1/2 teaspoon marjoram
• salt
• pepper

Details

Servings 6

Preparation

Step 1

If using Swedish yellow peas, rinse and pick over the peas, place them in a large pot, add the water, and let soak overnight. If you cannot find whole Swedish yellow peas, substitute yellow split peas, which do not need to be soaked, but can be cooked immediately.

Add the pork, onion, thyme and marjoram. Bring to a boil, reduce the heat to a simmer and cook until both the pork and the peas are tender, 1 1/2 to 2 hours. Add more water if necessary.

Remove and discard the bones from the pork. Cut the meat into cubes and return the meat to the soup. Season with salt and pepper.