French Canadian Pea Soup

French Canadian Pea Soup - Culture, Family, Travel, Consumer Reviews - Posted: 18th Jun, 2006 - 4:41pm

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Archived Recipe: Regional Cuisine
Post Date: 18th Jun, 2006 - 4:41pm / Post ID: #

French Canadian Pea Soup

Recipe name:
French Canadian Pea Soup

Recipe Type Recipe category:
Regional Cuisine

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Recipe Ingredients Recipe details:

Ingredients
1pounddried peas
8cupswater
1/2poundsalt pork, all in one piece
1eachonion, large, chopped
1/2cupcelery, chopped
1/4cupcarrots, grated
1/4cupparsley, fresh, chopped
1eachbay leaf
1teaspoonsavory, dried
1salt, to taste
1pepper, to taste

Directions:

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.




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