INGREDIENTS

375 ml (1 1/2 cup) dry yellow peas

1.5 liters (6 cups) of water, for soaking

100 g (1/4 pound) salted pork belly (salted bacon), cut into 2

<625 mL (2 1/2 cups) chopped onions

30 ml (2 tbsp) of butter

250 ml (1 cup) carrots, diced

250 ml (1 cup) celery cut into cubes

1.5 liters (6 cups) of water

3 bay leaves

10 ml (2 tsp) chopped fresh savory or

2.5 ml (1/2 tsp) ground savory

Salt and pepper

PREPARATION

Soak peas in water for about 4 hours, or overnight. Drain and reserve.

In a bowl of cold water, soak the salted pork belly for 15 minutes. Drain and reserve.

In a large saucepan, brown the onions in the butter. Add carrots and celery. Continue cooking for 5 minutes, stirring.

Add water, drained peas, pork belly and bay leaves. Bring to a boil. Cover and simmer over low heat for 2½ to 3 hours or until peas are tender.

Remove the bay leaves and discard. Remove the pork pieces from the soup, defatted and keep only the meat. Chop in small cubes and put back in the pan.

Add the savory. Correct the seasoning and serve.

NOTE: Freezes.