Newfoundlander Pea Soup

Following a wonderful smoked picnic shoulder which we slow-cooked, Ron and I made the following soup, in memory of www.woodyi.com, where we first had it.  

In the past, I've never been a big fan of pea soup, my only experience been the "Habitant" brand, which is salty, thick and glutinous.

We took the bone from the picnic shoulder and pressure cooked it in water for about 45 minutes at 15 lbs psi.  We added the leftover meat from the shoulder and all the drippings, stock from the slow cooker.  We ended up with 9 cups of ham stock.

1/2 small turnip, diced

5 carrots, chopped

2 cups split yellow peas

pepper (no salt though, the ham provides enough!)

two stalks celery, chopped

We simmered it for about 45 minutes, until the peas were soft and falling apart, but not too much.  When tasty it, we found it a bit too salty, so added six thick slices of raw potato for 30 minutes to desaline it a bit.

And that's it.  It's filling, savoury, and warming, delicious with fresh bread and butter.  I'm planning on taking mine for my lunch at work, should give me enough energy and heart to finish the day.

We would make that again!