French Canadian Soupe Aux Quatorze Affaires (Pea Soup)

• 1 lb. salt pork, lean and fat
• 1 tbsp. dry mustard
• 1 lb. dried peas
• 8 cups cold water
• 1 lg. onion, sliced thin
• 1/2 tsp. savory*
• 1/4 tsp. wild
• dried mint*
• 1/8 tsp. thyme*
• 1/4 cup fresh parsley, minced*
• 1 clove garlic, minced
• 1 can hominy corn
• 1 cup dried bread chips
• 1 tbsp. coarse salt*
• 1 tbsp. butter

1. Rub the salt pork with the dry mustard.
2. cover and refrigerate for 12 hours.
3. Meanwhile sort, wash, then soak the peas in the cold water for 12 hours.
4. Place in a soup kettle--the peas and their water, the pork, onion, savory, mint, thyme, parsley and garlic.
5. Bring to a boil, cover and simmer from 3 to 4 hours, or until the peas are tender and the soup appears to be creamy.
6. Add the hominy and simmer for 15 minutes.
7. Add the bread chips, salt and the butter.
8. Taste for seasoning and serve.
9. *These five ingredients may be replaced with 1/4 cup salted herbs.
10. The Canadiana Cookbook

salt pork, dry mustard, peas, cold water, onion, wild, mint, thyme, fresh parsley, clove garlic, hominy corn, bread chips, coarse salt, butter

Taken from www.foodgeeks.com/recipes/20567 (may not work)