Soupe aux Pois (Pea Soup)
In a large saucepan, over medium heat, render the salt pork. Cook for 3 to 4 minutes. Stir in the onions, carrots, and celery. Season with black pepper. Saute for 4 minutes. Stir in the bay leaf and peas. Add the water. Bring to a boil, reduce the heat to medium low and cook until the peas are tender, about 1 1/2 hours. Reseason if necessary. **The soup can either be pureed until smooth or served as is with crusty bread. Ladle the soup into individual serving bowls and garnish with parsley.
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