Recipe#5826

Title: French Canadian Pea Soup

SOURCE: "The First Decade"
  chapter in _A Century of Canadian Home Cooking

      1 lb Dried peas                        1/4 c  Carrots;grated
      8 c  -Water                            1/4 c  Parsley; fresh,chopped
    1/2 lb Salt pork-all in one piece          1    Bay leaf;small
      1    Onion, large;chopped                1 ts Savory, dried
    1/2 c  Celery;chopped                           -Salt and Pepper
 
  "Newfoundland Pea Soup is very similar, but usually includes more
  vegetables such as diced turnips and carrots, and is often topped with
  small dumplings. This soup is very good reheated.. The most authentic
  version of Quebec's soupe aux pois use whole yellow peas, with salt pork
  and herbs for flavour. After cooking, the pork is usually chopped and
  returned to the soup, or sometimes removed to slice thinly and served
  sepaprately. Instead of fresh or dried herbs, herbes salees (herbs
  preserved with salt) are often used; they are available commercially or
  made at home.
    Pea soup remains a popular dish in resturants where tourists enjoy a true
  taste of old Quebec. In some variations, a little garlic, leeks, other
  vegetables or a ham bone are added for flavour. For a thicker consaistency
  (though this is not traditional) a cup or two of cooked peas can be pureed
  then returned to the soup."
  
  Wash and sort peas; soak in cold water ovvernight. Drain and place in a
  large pot; add water, parsley, salt pork, onion, celery, carrots, parsley,
  bay leaf, savory and 1 tsp salt. Bring to a boil; reduce heat and simmer
  until peas are very tender, about 2 hours, adding more water if needed.
  Remove salt pork; chop and return to soup. Discard bay leaf. Season to
  taste with salt and pepper. MAKES 8 SERVING