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  1. -- Recipe via Meal-Master (tm) v8.01

  2. Title: French Canadian Pea Soup

  3. Categories: Canadian, Soups/stews, Vegetables, Pork/ham, French

  4. Yield: 1 servings

  5. 1 lb Dried peas

  6. 1/4 c Carrots;grated

  7. 8 c -Water

  8. 1/4 c Parsley; fresh,chopped

  9. 1/2 lb Salt pork-all in one piece

  10. 1 Bay leaf;small

  11. 1 Onion, large;chopped

  12. 1 ts Savory, dried

  13. 1/2 c Celery;chopped -Salt and Pepper

  14. "Newfoundland Pea Soup is very similar, but usually includes more

  15. vegetables such as diced turnips and carrots, and is often topped with

  16. small dumplings. This soup is very good reheated.. The most authentic

  17. version of Quebec's soupe aux pois use whole yellow peas, with salt pork

  18. and herbs for flavour. After cooking, the pork is usually chopped and returned to the soup, or sometimes removed to slice thinly and served

  19. sepaprately. Instead of fresh or dried herbs, herbes salees (herbs

  20. preserved with salt) are often used; they are available commercially or made at home.

  21. Pea soup remains a popular dish in resturants where tourists enjoy a true

  22. taste of old Quebec. In some variations, a little garlic, leeks, other

  23. vegetables or a ham bone are added for flavour. For a thicker consaistency

  24. (though this is not traditional) a cup or two of cooked peas can be pureed

  25. then returned to the soup."

  26. Wash and sort peas; soak in cold water ovvernight. Drain and place in a

  27. large pot; add water, parsley, salt pork, onion, celery, carrots, parsley,

  28. bay leaf, savory and 1 tsp salt. Bring to a boil; reduce heat and simmer

  29. until peas are very tender, about 2 hours, adding more water if needed.

  30. Remove salt pork; chop and return to soup. Discard bay leaf. Season to

  31. taste with salt and pepper. MAKES 8 SERVING: SOURCE: "The First Decade"

  32. chapter in

  33. A Century of Canadian Home Cooking

  34. --


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