Categories: Soups/stews, Pork/ham 
      Yield: 6 servings 
  
    1/2 lb Dried whole green peas              1 pn Dry mustard 
      2 qt Cold Water                          1 ds Salt 
      1 lb Pork leg                            1 ds Ground Pepper 
      1 ts Dried marjoram                  
  
  This Finnish pea soup can be made well in advance. You can double or 
  triple the recipe and freeze it in useful quantities. Malla Karhusaari 
  also suggests reducing the cooking time by using a pressure cooker or 
  microwave to prepare it. 
  Rinse peas and soak in cold water in large port for 8 hours or overnight. 
  Bring peas and soaking water to the boil, reduce to a simmer and cook for 
  one hour or until peas begin to soften. 
  Add pork and continue to simmer for two to three hours, until peas and 
  meat ar thoroughly cooked. When meat is tender, remove it from pot, 
  discard skin and bone, cut meat in cubes and return to soup. You may need 
  to add more water to pot for desired consistency. 
  Season with marjoram, mustard, salt and pepper. Heat to blend flavors and 
  serve hot. 
  Serves 6. 
  From The Gazette, 91/01/30.