* 450g Dried yellow Peas, soaked overnight
* 900g Salt pork
* Ham Stock to cover the Pork
* 4 medium Carrots, peeled and chopped
* 1-2 Leeks, depending on size, peeled and chopped
* Bouquet garni

===Method===
* Boil the Peas in 1.7 Litres unsalted water until tender
* Simmer the Pork in the Ham Stock, in a separate pan, with the other Vegetables and the Bouquet garni.
* When the Pork is tender, remove from the pot and keep hot.
* Strain the Peas and add to the Ham Stock, from which all the Fat has been removed.
* Serve the Pork with the Soup.

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