French-Canadian Pea Soup (Soupe aux pois) |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 8 |
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A traditional dish for Fridays (a legacy from Quebec's religious past). After cooking, I like to remove about half the peas and puree them in order to thicken the soup. I use a ham bone or pork hocks instead of salt pork. The savoury is essential to get the right flavour. You can also soak the peas overnight instead of using the quick-soak method. Ingredients:
1 lb whole dried yellow peas |
8 cups water |
1/2 lb salt pork (or a ham bone) |
1 large onion, chopped |
1/2 cup celery, chopped finely |
1/4 cup carrot, grated or chopped finely |
1 teaspoon dried savory |
Directions:
1. Wash and sort peas; place in a large pot, bring to a boil.
2. Remove from heat and let sit for 1 hour.
3. Add salt pork, onion, celery, carrots, savory and 1 tsp salt.
4. Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed.
5. Remove salt pork; chop and return to soup.
6. Season to taste with salt and pepper.
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