Instructions: Soak peas for at least 8 hours or overnight in water to cover; drain.

Heat butter in a large heavy hot and saute onion and leek just until tender. Add peas, ham, salt pork (in one piece), garlic, water and salted herbs. Bring quickly to a boil, lower heat, partly cover, and cook gently for 2-3 hours or until peas are tender. Stir occasionally during cooking, adding more water if necessary. Remove salt pork, cut in small pieces, then return to soup. May be frozen.

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