French Canadian Pea Soup
"Newfoundland Pea Soup is very similar, but usually includes
vegetables such as diced turnips and carrots, and is often topped
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 consaistency (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
large pot; add water, parsley, salt pork, onion, celery, carrots,
bay leaf, savory and 1 tsp salt. Bring to a boil; reduce heat
until peas are very tender, about 2 hours, adding more water if
Remove salt pork; chop and return to soup.
Discard bay leaf. Season to taste with salt and pepper.
MAKES 8 SERVING
SOURCE: "The First Decade" chapter in _A Century of Canadian Home Cooking_
Soup Recipes Index