*  Exported from  MasterCook  *
 
                          FRENCH CANADIAN PEA SOUP
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Dried peas
    8       c            -Water
      1/2   lb           Salt pork-all in one piece
    1                    Onion, large -- chopped
      1/2   c            Celery -- chopped
      1/4   c            Carrots -- grated
      1/4   c            Parsley -- fresh,chopped
    1                    Bay leaf -- small
    1       t            Savory, dried
                         -Salt and Pepper
 
   “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. MAKES 8 SERVING:
  
 
 
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