INGREDIENTS

INSTRUCTIONS

Wash the dried peas in cold running water and place them in a 2-3
quart saucepan. Cover with 5 cups cold water and bring to a boil over
high heat. Boil briskly for 2 or 3 minutes then turn off the heat and
let the peas soak in the water for an hour. Skim off any pea husks
that may have risen to the surface, add the finely chopped onion, the
whole onion, salt pork, marjoram and thyme and again bring to a boil.
Immediately lower heat and simmer with pot partially covered for  about
1 1/4 hours or until peas are quite tender but have not fallen  apart.
Remove the whole onion and the salt pork from the soup and cut  the
pork in slices about 1/4" thick. This may be served in either of  two
variations. Place a few slices of pork in individual serving  bowls.
Season the hot soup with salt to taste and ladle it over the  pork. Or,
if you prefer, serve the soup alone, accompanied by a  separate place
of the sliced salt pok and spicy brown mustard. NOTE:  If domestic
yellow split peas are used, they need not be soaked for  an hour. Wash
them carefully, cover them with 4 cups cold water and  proceed with the
recipe as above. They will take somewhat less time  to cook than the
Swedish peas.

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Nutrition (calculated from recipe ingredients)
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Calories: 33
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 76.1mg
Potassium: 121.9mg
Carbohydrates: 7.8g
Fiber: 1.5g
Sugar: 3.5g
Protein: <1g