Pea Soup (Yellow Split Peas with Smoked Pork)

Ingredients

• 454 gSplit pea
• 2880 mlWater
• 1200 gPork
• 150 gOnion
• 1 tspPepper
• 1 tspSalt
• 0.25 tspThyme

Instructions

1. 1

   Preparation: Soak

   • Rinse the yellow split peas in a sieve under cold running water.
   • Place the rinsed peas in a bowl, cover with about 960 ml (4 cups) cold water and soak overnight (at least 8 hours).
2. 2

   Cook the peas

   • Drain the soaked peas and put them (with the soaking water) into a large pot.
   • Add 1920 ml (8 cups) more water, bring to a boil and simmer until the peas are soft and breaking apart (about 45–60 minutes). Add water if necessary to prevent sticking.
3. 3

   Cook the smoked pork

   • In a separate pot, cover the smoked pork shoulder with water.
   • Simmer the meat. Use about 40 minutes per pound (approx. 40 minutes per 450 g). For 1,200 g that is about 100–110 minutes, until tender.
   • Remove the meat, let cool slightly, dice into small cubes and reserve the cooking liquid.
4. 4

   Combine and season

   • Add the diced smoked pork to the softened peas.
   • Stir in the chopped onion, 1/2 tsp salt and 1/2 tsp black pepper and simmer together 5–10 minutes so flavors blend.
   • Stir in 1/4 tsp thyme. Adjust salt and pepper to taste. If the soup is too thick, add some reserved meat cooking liquid or hot water; if too thin, simmer longer.
   • Serve hot.