Split Pea (the bomb!)

• 2.25 cups of organic green split peas
• 2 quarts of water
• 1 small smoked pork shank, (Wellshire) all natural, no nitirites
• some cognac or brandy, maybe 1/8 c.
• 1 cup, each: celery, onions, carrots, cut the way you like
• some fresh herbs, usually thyme

Prepare the peas for cooking by covering with water and soaking overnight, or bring them to a boil, turn off, and soak for one hour. Drain. Add water and pork shank, cover and place in a preheated 400 degree oven. Reduce temp. to 225 degrees and bake for 2.5 hours. Remove from oven. Remove pork and set aside to cool. Add remaining ingredients and cook for about and hour. Remove meat from the bone and add to soup.

Another fine meal prepared in the Le Crouset french oven.