18th Century Recipes For Onion Pie And French Canadian Pea Soup

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FRENCH-CANADIAN PEA SOUP (SOUPE AUX POIS)



French-Canadian Pea Soup (Soupe aux pois) image

A traditional dish for Fridays (a legacy from Quebec's religious past). After cooking, I like to remove about half the peas and puree them in order to thicken the soup. I use a ham bone or pork hocks instead of salt pork. The savoury is essential to get the right flavour. You can also soak the peas overnight instead of using the quick-soak method.

Provided by Eva99

Categories     Canadian

Time 3h

Yield 8 serving(s)

Number Of Ingredients 7

1 lb whole dried yellow peas
8 cups water
1/2 lb salt pork (or a ham bone)
1 large onion, chopped
1/2 cup celery, chopped finely
1/4 cup carrot, grated or chopped finely
1 teaspoon dried savory

Steps:

  • Wash and sort peas; place in a large pot, bring to a boil.
  • Remove from heat and let sit for 1 hour.
  • Add salt pork, onion, celery, carrots, 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.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 222.9, Fat 22.9, SaturatedFat 8.3, Cholesterol 24.4, Sodium 419.8, Carbohydrate 2.4, Fiber 0.6, Sugar 1.1, Protein 1.7

FRENCH CANADIAN PEA SOUP



French Canadian Pea Soup image

This another of my mom's recipes. My brother hated pea soup, but out of desperation tried it one day. He now makes it himself.

Provided by Chef at Heart

Categories     Ham

Time 2h20m

Yield 6-8 bowls, 6 serving(s)

Number Of Ingredients 11

1 lb dried split peas
1 meaty ham bone
8 cups water
1 cup chopped onion
1 teaspoon chicken bouillon
1/4 teaspoon pepper
1 cup celery, diced
1 cup carrot, diced
2 slices cooked bacon
1/2 cup half-and-half cream or 1/2 cup whipping cream
2 tablespoons butter

Steps:

  • Rinse peas.
  • In heavy pot mix peas, ham bone, onion, salt, pepper and onion with 8 cups of water.
  • Bring to boil, reduce heat and cover. Simmer for 1 ½ hours stirring often.
  • Remove ham bone from heat and chop meat.
  • Return meat to pot, add vegetables and simmer 30 minutes.
  • Add cooked crumbled bacon, cream and butter.
  • Heat through and serve.

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