Soupe aux Pois (Canadian Pea Soup)
Featured Pinch Tips Video
Family Tested & Approved
dried yellow peas
salt pork (salted pork belly)
dried savory (or 2 teaspoons fresh savory)
salt and pepper, for seasoning
Soak the peas in the water for about 4 hours or overnight. Drain and set aside.
In a bowl of cold water, soak the salt pork for 15 minutes. Drain and set aside.
In a large stock pot, brown the onions in the butter. Add the carrots and celery. Continue cooking for 5 minutes, stirring frequently.
Add the water, drained peas, meat and bay leaves. Bring to a boil. Cover and simmer over low heat for 2 hours and 30 minutes to 3 hours or until the peas are tender.
Remove and discard the bay leaves. Remove the meat from the fat of the salt pork, chop into small dice and return to the pot and cook until heated through.
Add the savory, season with salt and pepper, and serve.