Helen Gougeon's Pea Soup

• 1 lb dried yellow peas
• 1 tablespoon butter
• 1 large onion, chopped
• 1 tablespoon coarse salt
• 1 lb salt pork
• 12 cups water
• 1 teaspoon dried savory
• salt and black pepper, freshly ground

1. Wash the peas, removing any that are wrinkled.
2. Soak overnight in water to cover.
3. Drain.
4. In a large pot, melt the butter.
5. Saute the onion until softened slightly, about 2 minutes.
6. Add the peas, salt, salt pork, water and savoryBring to the boil, cover and simmer for 1 1/2 hours, or until the salt pork is tender.
7. Remove the pork.
8. (Chop up the salt pork and put it back into the soup, or slice it thickly and serve it as a main course with warm bread and pickles.)
9. Continue to cook the soup, covered, until the peas are tender, about 30 minutes longer.
10. Remove 2 cups (500 mL) peas from the soup and press though a sieve or puree.
11. Stir back into the soup.
12. (This gives a richer, less watery texture.)
13. Taste for seasoning, adding salt and pepper as needed.

yellow peas, butter, onion, coarse salt, salt pork, water, salt

Taken from www.food.com/recipe/helen-gougeons-pea-soup-4776 (may not work)