Creamy Pea and Barley Soup with Meat

1	In a large pot, (9- to 10-qt) over medium-high heat cook the neck bone until the meat slipped of the bone about 40 minutes.
2	Remove the meat from the bones Shred the meat with forks and set aside.
3	In a large pot, heat the olive oil over moderately-low heat, add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes, and add to the some pot used to cook the meat.
4	Add the meat, butter, salt, pepper, garlic, peas, potato, barley, shallots, carrots, bay leaf, celery cloves, thyme, and marjoram.
5	Turn the heat down to low, cover the pot, and simmer the soup at least 2 hours, until it is thickened and the peas are very tender.
6	Season to taste with additional sea salt and pepper.
7	Serve with little cream and lots of roughly cut wheat croutons fried in olive oil, and tossed with garlic, sea salt and chopped parsley.
8	(For a leaner, vegetarian version you could omit the meat.)  (see more)  (go back)