Smoked Pork Pea Soup

I’m often asked by friends of mine “what the heel do you do with those”, when I’m out scouring ingredients from the market. This happened most recently when a friend of mine and I were shopping over at Cherry Valley market. While perusing the meat section I happened to find some rather meaty smoked pork neck bones. “What the hell do you do with those” she asked.
“Well”, I said “soup! You can throw just about anything into a soup”.
It’s true. I think that smoked pork adds a good deal of heartiness to what would otherwise be a bland pea soup. And with the snow falling in sheet around here, a hot bowl of pea soup with fresh buttered bread is certainly called for.
Here’s what you’ll need:

  •  2 ½ pounds of smoke pork neck bones
  •  1 lb bag of split green peas
  •  2 carrots diced
  •  2 ribs of celery diced
  •  1 large onion diced
  •  Salt

Firstly, boil the pork bones until the meat falls neatly off the bones. Shred the meat and discard the bones. In a large soup pot combine the meat and diced carrots, celery and onion, along with the one pound bag of green split peas. Add eight to ten cups of water and salt, then bring it to a boil. Lower the heat to a simmer, cover, and cook another hour and a half, stirring occasionally.
Once the soup thickens up, it’s ready to be ladled out and served up with plenty of bread and butter. Now enjoy by the window and watch the snow.