Helen Gougeon's Pea Soup

Ingredients

• Servings: 6
• 1 lb dried yellow peas
• 1 tablespoon butter
• 1 large onion, chopped
• 1 tablespoon coarse salt
• 1 lb salt lamb
• 12 cups water
• 1 teaspoon dried savory
• salt and black pepper, freshly ground

Recipe

• 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 lamb, water and savorybring to the boil, cover and simmer for 1 1/2 hours, or until the salt lamb is tender.
• 4 remove the lamb. (chop up the salt lamb 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.