mum's old quebec pea soup

by Diana

1 lb. dried peas
1 large onion, minced
1 tbsp. butter
1 tsp savory
1-2 lbs. salt pork (or large ham bone)
1 tbsp coarse or sea salt

Wash and sort peas, discarding spoiled ones. Soak overnight in enough cold water to cover and in the morning, measure the water in which the peas have soaked and add enough to make 4 quarts. Pour water over the peas. Saute the onion in the butter and add to the soup with the savory and the salt pork. Bring to a boil, cover and simmer for 2-3 hours or until the peas are tender but remove the pork after 1 1/2 hours. (Cool the pork and eat cold). When peas are tender, remove about 2 cups, blend and return to the soup along with the salt.