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

  1. Wash peas and soak overnight in cold water. Rinse peas and pour into a large pot.
  2. Add 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.
  3. Remove salted pork or ham bone.
  4. For 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.
  5. This 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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