----KLINGON PIGS FEET & PEA SOUP----
2 1/2 lb Fresh pigs feet
-or pork hocks
-salt
1 lb Yellow split peas
1    Onion; chopped
2 qt Water
-butter

The night before you plan to make this soup, soak the feet or hocks in
brine (1 tablespoon of salt per quart of water). They should be completely
covered. Put the split peas to soak in plain cool water. There should be
about 2 inches of water over the peas–they will swell quite a bit. The
meat should be put in the refrigeratior overnight; the peas may be, too,
but it is less important.
In the morning, take the meat out of the brine, put it in a 8 qt. pot, add
the peas, onion and 2 quarts of fresh water. Bring to a boil. Skim off any
foam that comes to the top, then reduce the heat and simmer for about 6 or
more hours, stirring occasionally so the peas do not stick to the bottom of
the pot. The meat should be fallng off the bones, and the soup should be
quite thick and fairly smooth.
Take the meat and bones out of the soup and cool slightly. Take the meat
off the bones and cut into smaller pieces. Put the meat back into the soup
and reheat if necessary. Serve with a small pat of butter in the center of
each bowl.