French canadian pea soup Recipe

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French canadian pea soup

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Categories:	Canadian, French, North American, Soups & Stews, Vegetables, Western European	Rating:	0
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Ingredients:

1	lbs	Dried peas
8	cup	-Water
1/2	lbs	Salt pork-all in one piece
1		Onion, large, chopped
1/2	cup	Celery, chopped
1/4	cup	Carrots, grated
1/4	cup	Parsley, fresh, chopped
1		Bay leaf, small
1	tsp	Savory, dried
		-Salt and Pepper

Procedures:

1	"newfoundland pea soup is very similar, but usually includes more vegetables such as diced turnips and carrots, and is often topped with small dumplings.
2	This soup is very good reheated..
3	The most authentic version of quebec"s soupe aux pois use whole yellow peas, with salt pork and herbs for flavour.
4	After cooking, the pork is usually chopped and returned to the soup, or sometimes removed to slice thinly and served separately.
5	Instead of fresh or dried herbs, herbes salees (herbs preserved with salt) are often used; they are available commercially or made at home.
6	Pea soup remains a popular dish in restaurants where tourists enjoy a true taste of old quebec.
7	In some variations, a little garlic, leeks, other vegetables or a ham bone are added for flavour.
8	For a thicker consistency (though this is not traditional) a cup or two of cooked peas can be pureed then returned to the soup."
9	wash and sort peas; soak in cold water overnight.
10	Drain and place in a large pot; add water, parsley, salt pork, onion, celery, carrots, parsley, bay leaf, savory and 1 tsp salt.
11	Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed.
12	Remove salt pork; chop and return to soup.
13	Discard bay leaf.
14	Season to taste with salt and pepper.
15	makes 8 servings: