PEA SOUP PLUS

SERVES 8

This is my mother's recipe. It is delicious. Any kind of smoked pork can be substituted for the pork butt.

INGREDIENTS

2 quarts water

1 smoked pork butt, about 3 pounds

1 pound (2 cups) split green peas

1-1/2 cups thinly sliced carrots

1 medium onion, chopped

1-1/2 cups chopped celery

1/2 teaspoon peppercorns

1/2 teaspoon allspice

1 bay leaf

Salt and pepper to taste

In a 4-quart saucepan, add pork butt, peas, carrots, onion, and celery to the water. Bring to boil. Meanwhile, tie peppercorns, allspice and bay leaf in cheesecloth or spice ball. Add to saucepan. Reduce heat to low. Simmer, covered, for 1-1/2 to 2 hours, or until soup is thickened and meat is tender; stir occasionally. Remove meat, slice, and return to saucepan. Add salt and pepper to taste.

Notes: If you prefer not to deal with the cheesecloth, use freshly ground pepper, add ground allspice and bay leaf directly to soup. Be certain to remove bay leaf before serving. This soup is just as good with less meat, or a different variety of smoked meat, such as hocks.

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