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What You Need:
(To Serve: 4 - 6)
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8 oz yellow split peas (or split peas)
1 small onion
Salt and pepper
¼ pound salted shoulder of pork
A sprig of marjoram
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Translate this recipe:
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| How To Cook: |
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1. Wash the peas and soak overnight in 2 quarts salted water.
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2. The following day cook them in the water in which they have been soaked, boiling quickly at first, until the skins float on the boiling water; skim off the skins, then cook the soup very slowly with the lid on the pan.
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3. When the peas are half-cooked, add the washed pork and the sliced onion, season with pepper and salt and add the marjoram.
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4. Continue cooking slowly until the pork is cooked.
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5. Take out the pork and cut the meat into small pieces, put these back into the soup, remove the marjoram and reheat before serving.
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