Norwegian Pea Soup With Salt Pork
|Dried split peas||1 Pound (1 Package, Green / Yellow Colored, Norwegians Prefer The Yellow Variety)|
|Water||8 Cup (128 tbs)|
|Lean salt pork||1⁄4 Pound (1 Piece)|
|Carrot||1 Large, pared and diced|
|Celery stalk and tops||1 Large, diced|
|Green onions and tops||5 , trimmed and sliced|
|Freshly ground black pepper||1⁄4 Teaspoon|
1. Sort peas, place in a large, heavy kettle, add water and salt pork. Bring slowly to boiling over moderate heat; cover and let bubble gently 1 1/2 hours.
2. Add carrot, celery, green onions, salt and the pepper; cover and simmer 30 minutes. Uncover, turn heat to lowest point and simmer very slowly 1 to 1 1/2 hours longer, stirring occasionally, until quite thick (it should be about the consistency of gravy). Taste for salt, adding more if needed.
3. Ladle into soup bowls and serve.