Instructions: Soak the peas overnight in a large kettle. Do not drain. Saute the salt pork in a large pan for about seven minutes or until rendered of fat. Add the vegetables and cook until tender. Add the salt pork and veggies to the peas with a bay leaf, salt (optional), and the pigs knuckle. Bring to a boil, reduce heat to simmer, cover and cook for about two hours or until meat on the pigs knuckle falls from the bone. (If foam forms on the top of the soup during cooking, remove with a slotted spoon.) Take the pigs knuckle from the pot, dice the meat and reserve. Discard bone and bay leaf.

Puree veggies in a blender. Return them and the meat to the soup, add the sliced sausage and simmer five minutes longer.

NOTES : VEGETARIAN VERSION: Omit the salt pork, pigs knuckle, sausage.

Flavor with 1/4 cup sherry, three tablespoons hot sauce, lots of black pepper to taste

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