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Yellow Pea Soup with Pork Old fashioned recipe

3/4 pound of yellow peas
2 1/2 quarts of cold water
One 1 pound piece of smoked shoulder roll
3 quarts of water
3/4 cup of coarsely chopped onion
1 teaspoon of salt
1 teaspoon of whole thyme
1/4 teaspoon of sugar

Rinse, sort peas, and put peas into a large saucepan. Pour 2 1/2 quarts of cold water over the peas. Cover and set peas aside to soak overnight. The next day, set out shoulder roll. Put the shoulder roll, water and onion into a large sauce pot. Simmer for 1 1/2 to 2 hours, or until the meat is tender. Remove the meat and set aside. Skim off the fat from liquid, leaving about 2 tablespoons. Drain the peas and add to the broth with salt, whole thyme and sugar. Simmer for 1 1/2 to 2 hours, or until the peas are tender. If necessary, skim off shells of peas as they come to the surface. Serve the soup with thin slices of the meat.

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