[Henryk]

Do you like pea soup? How do you make it? Do you cook the peas into oblivion or are they still discernable? Mine are the oblivion type.

My simple recipe:
1. Cook a ham. Simmer the bones to make a stock. Strain the stock.
2. Add two tbs. oil to large pot. Over high heat, sweat a cup of coined carrots, a cup of chopped celery and a cup of chopped onions. (My mother added potatoes. I didn't care for them.)Add two bay leaves, fresh if possible. Sweat about 20 minutes. Don’t let it burn.
3. Add a half-cup of dry white wine. Boil off the alcohol.
4. Add the strained stock and the peas. Cook on simmer for four or five hours, stirring and scraping the bottom of the pot until the peas are undiscernible. S&P to taste remembering the pork was probably salty.