Swedish Pea Soup With Pork - cooking recipe

Ingredients

approximately 1 lb. dry yellow peas
water (enough to cover them)
salt
1 lightly salted pork knuckle or approximately 1 lb. lightly salted pork shoulder
1 onion, cut in slices
approximately 3/4 tsp. crumbled thyme or marjoram

Preparation

Soak yellow peas in just enough water to cover them and add 1 tablespoon salt per 3 3/4 cups water.
Leave for about 12 hours, then drain off the liquid.
Place pork knuckle or pork shoulder in a large saucepan.
Cover with water.
If you are using shoulder, put on the peas and meat at the same time.
Bring the meat to a boil and skim.
Peel and add onion, cut in slices.
Boil for about 1 hour, then add the drained peas.
Simmer over low heat until the peas are soft and the meat tender.
This will take another 1 to 1 1/2 hours.
Skim thoroughly.
(If the meat is cooked before the peas, remove it and keep warm.)
Add crumbled thyme or marjoram towards the end.
Season with salt, if necessary.
Makes 6 servings.