soupe aux pois (pea soup)

Name: Soupe Aux Pois (Pea Soup)
Prep time: 20 min
Cook time: 3 h
Yield: 8
Cuisine: Canadian
Ingredients: 1/2 pound(s) salted pork, or 1 ham bone; 1 pound(s) dry yellow peas; 1 large onion, chopped; 1/2 cup(s) celery, chopped (with leaves); 1/4 cup(s) fresh parsley; 1 - bay leaf; 1 teaspoon(s) dried savory; - salt, to taste; 10 cup(s) cold water

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Vicki Butts (lazyme)

Grapeview, WA

Updated on Jul 7, 2015

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.

Rate

prep time 20 Min

cook time 3 Hr

method Stove Top

yield 8 serving(s)

Ingredients

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

How To Make soupe aux pois (pea soup)

Step 1

Wash peas and soak overnight in cold water. Rinse peas and pour into a large pot.

Step 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.
Step 3

Remove salted pork or ham bone.
Step 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.
Step 5

This soup can be frozen for 6 months.
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