Title: French Canadian Pea Soup
Categories: Canadian, Soups, Vegetables, Pork
Yield: 8 Servings
1 lb Dried peas
8 c Water
1/2 lb Salt pork; all in one piece
1 lg Onion; chopped
1/2 c Celery; chopped
1/4 c Carrots; grated
1/4 c Fresh parsley; chopped
1 sm Bay leaf
1 ts Dried savory
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 ts 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.
The First Decade chapter in A Century of Canadian Home Cooking
