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Cooked by: Chef / Ethnicity: Canadian cuisine / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 1 |
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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 flavor. 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 flavor. 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 SERVINGS:
SOURCE: "The First Decade" chapter in _A Century of Canadian Home Cooking_
by Carol Ferguson and Margaret Fraser
Ingredients:
1 Pound(s) Dried peas Water
1/2 Pound(s) Salt pork-all in one piece
1 Onion, large;chopped
1/2 Cup(s) Celery;chopped
1/4 Cup(s) Carrots;grated
1/4 Cup(s) Parsley; fresh,chopped
1 Bay leaf;small
1 Teaspoon(s) Savory, dried Salt and Pepper |
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