Pick over the peas, wash them thoroughly, cover with cold water, and soak overnight.

Drain the soaked peas and transfer them to a large pot.

Add 2 quarts of water, salt pork, chopped onion, diced celery, diced carrot, and salt to the pot.

Bring the mixture to a simmer and cook until the peas and vegetables are tender, approximately 60-70 minutes.

Add the mashed garlic clove to the soup.

Press the soup through a sieve or use an immersion blender to achieve a smooth consistency.

If the soup is too thick, add boiling water to reach the desired consistency.

In a separate pan, brown the flour lightly in bacon fat or other fat.

Add the grated onion to the browned flour and cook for a few minutes until softened.

Gradually pour some of the soup liquid into the flour mixture, stirring continuously to prevent lumps.

Add the flour mixture to the main soup pot and stir to combine.

Bring the soup to a boil and simmer for a few minutes.

Season the soup to taste with salt and pepper.

Serve hot, garnished with a tablespoon of diced dill pickle in each serving and croutons.