Norwegian Pea Soup with Pork Knuckle

Rinse the dried peas well in cold water.

Soak the peas in cold water for 6 to 8 hours or overnight if you have time.

Drain off the soaking water before use.

Place the pork knuckle in a large pot and pour over the water.

Bring to a boil and skim off any foam that collects on top.

Lower the heat and let the pork knuckle simmer covered for 1 hour.

Add the peas and thyme.

Let the soup simmer for another 1 hour, stirring occasionally so the peas do not stick to the bottom.

Peel the carrots and cut them into small cubes or slices.

Clean the leek well and cut it into rings.

Peel the onion and chop it coarsely.

Add the vegetables to the soup when the peas begin to soften.

Let the soup cook for another 20 to 30 minutes, until the vegetables are tender.

Lift the pork knuckle out of the pot when the meat comes away easily from the bone.

Let the meat cool slightly, cut or pull it into pieces and return it to the soup.

Discard bones and any tendons.

Season with salt and pepper at the very end.

Let the soup stand for a few minutes before serving.