Yellow Pea Soup With Pork
|Yellow peas||3⁄4 Pound, rinsed (1.75 Cup)|
|Cold water||2 1⁄2 Quart|
|Shoulder butt||1 Pound, smoked|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Monosodium glutamate||1⁄2 Teaspoon|
|Thyme leaf||1 Teaspoon|
Cover the peas with the cold water in a large saucepan; let stand overnight.
Put smoked shoulder butt into a large saucepot with the 3 quarts water and onion.
Simmer 1 1/2 to 2 hours, or until meat is tender.
Remove meat and set aside.
Skim fat from liquid, leaving about 2 tablespoons.
Drain the peas and add to the broth with the remaining ingredients.
Cook slowly until peas are tender.