Yield: 6 servings
|1 pounds||Dried yellow peas|
|1 large||Onion, chopped|
|1 pounds||Salt pork|
|1 teaspoon||Dried savory|
|\N \N||Pepper to taste|
Place peas in a colander; rinse under running water. Put peas in a large stockpot; cover with cold water and allow to soak overnight.
(If using split peas, there's no need to presoak.) Drain.
In a large pot, melt the butter and saute onion until softened, about 2 minutes. Add peas, salt, salt pork, water and savory. Bring to boil; cover and simmer for about 1½ hours or unntil salt pork is tender. Remove pork; chop and turn to soup.
Continue simmering soup until peas are tender, about 30 minutes longer.
Remove 2 cups peas from soup and process in food processor; stir back into the soup.
Adjust seasoning and serve.