Peas soup 8

Ingredients

• 2 cups (473 ml) of washed and drained peas
• about 10 cups (2.4 l) of cold water
• 1 1/2 lb (24 oz) of blank pork, rind removed and sliced ​​1/4 inch (6 mm)
• 1 carrot, cut into cubes
• 3 stalks of celery, finely chopped
• 1 large onion, finely chopped
• 1 1/2 teaspoon (7.5 ml) of salt
• 3/4 teaspoon (3.75 ml) of pepper
• 1 1/2 teaspoon (7.5 ml) of savory
• 2 tablespoons (30 ml) of finely chopped fresh parsley
• 1 bay leaf
• 2 tablespoons (30 ml) of base for chicken soup powder

Preparation

1. Soak peas in cold water for 12 hours. Wash peas and drain.
2. Chop the onion, celery and carrots finely. Put in a saucepan. Add cold water, the blank pork, rind removed and peas. Bring to a boil.
3. Add half of the spices at the beginning and towards the end of cooking add the balance of spices. Cover and simmer over low heat, for about 3 hours or until peas are tender. Crush slightly preparation of soup with a potato masher, leaving the balance intact. This gives a perfect consistency. Serve.