Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Dried yellow peas |
| 1 tablespoon | Butter |
| 1 large | Onion, chopped |
| 1 tablespoon | Salt |
| 1 pounds | Salt pork |
| 12 cups | Water |
| 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.
Serves 6.