soupe aux pois (pea soup)
(1 rating)
Pea soup is usually served during the winter months since there are fewer fresh vegetables available. It's also very comforting. From Traditional Quebec Cooking by Micheline-Mongrain-Dontigny.
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(1 rating)
yield
8 serving(s)
prep time
20 Min
cook time
3 Hr
method
Stove Top
Ingredients For soupe aux pois (pea soup)
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1/2 lbsalted pork, or 1 ham bone
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1 lbdry yellow peas
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1 lgonion, chopped
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1/2 ccelery, chopped (with leaves)
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1/4 cfresh parsley
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1bay leaf
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1 tspdried savory
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salt, to taste
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10 ccold water
How To Make soupe aux pois (pea soup)
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1Wash peas and soak overnight in cold water. Rinse peas and pour into a large pot.
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2Add water and the rest of the ingredients to the peas, bring to a boil, cover and simmer for 3 hours until the peas become very soft.
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3Remove salted pork or ham bone.
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4For a creamier consistency, puree half of the soup in a blender or a food processor. Return the puree into the soup and season to taste.
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5This soup can be frozen for 6 months.
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