Gul Artsoppa
- 1 3/4 C. Dried Whole Yellow Peas
- 6 1/2 C. Water
- 1 tbsp. Salt
- 10 to 14 oz. Lightly Salted Pork (or Small Pork Shank)
- Water
- 1 pinch Ginger, Thyme, or Marjoram
Rinse peas and soak in cold water with salt 10 to 12 hours. Drain. Add 4 cups water. Season with salt. Cover and cook rapidly for a few minutes. Skim off the shells floating on the surface. Add the whole piece of pork (or cut up into cubes and add when the peas have cooked 30 minutes). Let the soup simmer 1 to 1/2 hours, or until peas and pork are tender. Add more water to soup if it gets too thick. Season with salt, ginger, thyme, or marjoram. Remove the pork, slice, and serve apart, or cube and return to the soup.