Dried legumes (beans and peas) may be prepared by the Rapid Boiling Method or the Overnight Soaking Method. In either case the legumes are first: picked, rinsed and drained.
The Rapid Boiling Method involves picking, washing and draining the legumes; adding water until the level is 2 inches over the top of the legumes; bringing the legumes to a full rolling boil for 2 minutes; removing from the heat, covering and allowing to the legumes to hydrate for 1 hour.
The Overnight Soaking Method involves picking, washing and draining the legumes, adding water until the level is 2 inches over the tops of the legumes; covering the legumes and allowing the legumes to hydrate overnight.
Use the hydrated legumes in the recipe as directed.
Preparation of the soup:
Put drained peas and clean water into soup pot and bring to a boil.
Adjust the cooking liquid as needed to keep the soup thickened.
Reduce heat to a simmer and add the other ingredients. Cook for 1-1/2 hours.
Remove the ham from the soup and chop any meat. Remove the bay leaves.
Puree the soup and add back the chopped ham if any. If a ham rind is used, a small piece of the rind may be pureed with the soup.
Serve with a small dollop of butter in the center of the soup.