Ingredients

1 lb dry yellow peas (not split)
1/2 tsp. baking soda
Cold water
1/2 lb salt pork (with lots of meat on it)
1/2 cup carrots, diced
1/2 cup turnip (rutabaga), diced
1 onion, minced
Salt (I use the coarse one), pepper
Herbs to taste – thyme, parsley, savoury, etc.

 

The making of...

1. Soak the peas in a large bowl of water with baking soda for at least 12 hours (or overnight).

2. Rinse peas well and put in a large pot. Add water to 3/4 of the pot, and then the salt pork.

3. Bring to a boil, skim the surface if any, and then add the carrots, turnip, and onion.

4. Simmer on low for 4 hours stirring once in a while. Add water if the soup gets too thick.

5. Add salt, pepper, and other herbs to taste. Taste before adding too much to make sure it's not too salty.

6. When done, remove fat from salt pork, throw out the fat, and take meat apart in fine threads.

 

Serve soup with a bit of shredded salt pork and a good crusty bread.

Compliments to Chef Aline!