Soupe Aux Pois (Pea Soup)

1
Vicki Butts (lazyme)

By
@lazyme5909

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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
20 Min
Cook:
3 Hr
Method:
Stove Top

Ingredients

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1/2 lb
salted pork, or 1 ham bone
1 lb
dry yellow peas
1 large
onion, chopped
1/2 c
celery, chopped (with leaves)
1/4 c
fresh parsley
1
bay leaf
1 tsp
dried savory
salt, to taste
10 c
cold water

How to Make Soupe Aux Pois (Pea Soup)

Step-by-Step

  • 1Wash peas and soak overnight in cold water. Rinse peas and pour into a large pot.
  • 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.
  • 3Remove salted pork or ham bone.
  • 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.
  • 5This soup can be frozen for 6 months.

Printable Recipe Card

About Soupe Aux Pois (Pea Soup)

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Canadian




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