Swedish Pea Soup With Pork

• approximately 1 lb. dry yellow peas
• water (enough to cover them)
• salt
• 1 lightly salted pork knuckle or approximately 1 lb. lightly salted pork shoulder
• 1 onion, cut in slices
• approximately 3/4 tsp. crumbled thyme or marjoram

1. Soak yellow peas in just enough water to cover them and add 1 tablespoon salt per 3 3/4 cups water.
2. Leave for about 12 hours, then drain off the liquid.
3. Place pork knuckle or pork shoulder in a large saucepan.
4. Cover with water.
5. If you are using shoulder, put on the peas and meat at the same time.
6. Bring the meat to a boil and skim.
7. Peel and add onion, cut in slices.
8. Boil for about 1 hour, then add the drained peas.
9. Simmer over low heat until the peas are soft and the meat tender.
10. This will take another 1 to 1 1/2 hours.
11. Skim thoroughly.
12. (If the meat is cooked before the peas, remove it and keep warm.)
13. Add crumbled thyme or marjoram towards the end.
14. Season with salt, if necessary.
15. Makes 6 servings.

yellow peas, water, salt, pork, onion, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245533 (may not work)