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FRENCH CANADIAN PEA SOUP
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables
Amount Measure Ingredient -- Preparation Method
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1 lb Dried peas
8 c -Water
1/2 lb Salt pork-all in one piece
1 Onion, large -- chopped
1/2 c Celery -- chopped
1/4 c Carrots -- grated
1/4 c Parsley -- fresh,chopped
1 Bay leaf -- small
1 t Savory, dried
-Salt and Pepper
"Newfoundland Pea Soup is very similar, but usually
includes more vegetables such as diced turnips and
carrots, and is often topped with small dumplings.
This soup is very good reheated.. The most authentic
version of Quebec's soupe aux pois use whole yellow
peas, with salt pork and herbs for flavour. After
cooking, the pork is usually chopped and returned to
the soup, or sometimes removed to slice thinly and
served separately. Instead of fresh or dried herbs,
herbes salees (herbs preserved with salt) are often
used; they are available commercially or made at home.
Pea soup remains a popular dish in restaurants where
tourists enjoy a true taste of old Quebec. In some
variations, a little garlic, leeks, other vegetables
or a ham bone are added for flavour. For a thicker
consistency (though this is not traditional) a cup or
two of cooked peas can be pureed then returned to the
soup."
Wash and sort peas; soak in cold water overnight.
Drain and place in a large pot; add water, parsley,
salt pork, onion, celery, carrots, parsley, bay leaf,
savory and 1 tsp salt. Bring to a boil; reduce heat
and simmer until peas are very tender, about 2 hours,
adding more water if needed. Remove salt pork; chop
and return to soup. Discard bay leaf. Season to taste
with salt and pepper. MAKES 8 SERVING:
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