1 pound yellow split peas
2 quarts water
1/2 pound meaty salt pork (rinsed), cut into 1/2-inch cubes or a meaty ham bone or ham hock
2 pounds onions (5 medium), finely chopped
1 medium leek (white and pale green parts only),
chopped and rinsed
2 tablespoons unsalted butter
1 teaspoon chopped fresh chives
1/2 teaspoon dried savory, crumbled
2 teaspoons salt
1/2 teaspoon black pepper
Rinse
peas, removing any discolored ones, and combine in a 6 to 8-quart heavy
pot with water, salt pork, and half of onions. Bring to a boil,
skimming froth, then reduce heat and simmer, partially covered, until
peas are tender, but not falling apart, 1 to 1 1/2 hours. Cook leek and
remaining onions in butter in a large heavy skillet over moderate heat,
stirring, until softened, about 10 minutes. Add to soup along with
chives, savory, salt, and pepper and continue to simmer, partially
covered, until peas are falling apart and soup is thickened, 1 to 1 1/2
hours. Remove ham bone or ham hock; shred meat and return meat to soup.
Makes 8 servings.
