2 lbs. chicken backs

few peppercorns

2 qts. cold water

½ bay leaf

2 tsp. salt

¼ lb. diced salt pork or bacon

½ onion, sliced

1 onion, chopped

handful celery leaves

1 lb. split yellow peas

Combine first 7 ingredients in a deep saucepan. Bring to a boil, then skim and reduce heat. Cover and simmer for 2 hours. Strain and save broth. Separate meat from the bones and refrigerate. Discard bones, skin, celery leaves, peppercorns, bay leaf. Saute salt pork and chopped onion together until onion is tender. Add broth and peas. Cover and cook slowly for 1 ½ to 2 hours, or until peas axe very tender. Add chicken and season to taste with salt, pepper and a sprinkle of thyme. If you prefer a thinner soup stir in a little boiling water or warm milk.