A soup traditionally served on Thursdays accompanied with buttered crisp rye bread, hot Swedish punch and for dessert, tiny pancakes with preserves. Swedes dip their spoons into a dab of mustard before plunging their spoons into the soup.

6 or more c. water
1 1/2 tsp. salt, or to taste
1 med. onion stuck with 2 whole cloves
2 lg. ribs of celery, sliced
2 smoked ham hocks (about 1 1/2 lbs.)
1 lb. lean, boneless pork, cut in 3/4 inch cubes
1 tsp. marjoram or thyme, or to taste
Pepper to taste
Prepared mustard

In Dutch oven soak peas in 6 cups water overnight. Or bring to a boil, cover and cook 2 minutes; remove from heat and let stand, covered, for 1 hour. Add salt, onion, celery, ham hocks and pork. Cover and simmer 1 to 1 1/2 hours or until all is tender, stirring carefully once or twice toward the end of cooking to prevent scorching. Discard onion with cloves. Add more water if soup is too thick. Remove ham hocks; cut off meat and dice small. Discard skin and bones. Return meat to soup; season with marjoram and pepper. Heat through and serve with prepared mustard on the rim of the soup plate.

Makes 6 servings.