Frenchamericanpeasoup Recipes

WINTERTIME FRENCH STYLE SPLIT PEA SOUP

Steps:

• Heat olive oil in a heavy soup pot or Dutch oven; cook and stir onion and garlic in the hot oil until soft, about 5 minutes. Stir herbes de Provence, turmeric, bay leaves, and cayenne pepper into the vegetables; cook and stir until fragrant, 2 to 3 minutes.
• Mix dried split peas, half the carrots, half the potatoes, vegetable stock, and water into vegetables and seasonings, bring to a bowl, and reduce heat to low. Cover pot and simmer until peas are nearly tender, about 35 minutes. Stir remaining half of carrots and potatoes and the ham into soup, cover, and simmer until vegetables are tender, about 25 more minutes.

FRENCH CANADIAN PEA SOUP

Steps:

• In a medium soup pot, sauté onion, celery, and garlic in hot oil over medium-high heat for 3 to 4 minutes.
• Add remaining ingredients (except carrots) and simmer, covered, for 35 minutes.
• Add carrots and simmer, covered, an additional 10 minutes.

FRENCH CANADIAN PEA SOUP

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.

18TH CENTURY RECIPES FOR ONION PIE AND FRENCH CANADIAN PEA SOUP

Steps:

• Prepare yeast dough and let rise. Put onions and oil in heavy pot or skillet, cover, and cook over medium heat until soft and beginning to brown (about 15 minutes). Fry bacon, drain, and reserve.
• Preheat oven to 375 degrees F.
• Press down raised crust dough and roll out to 1/4-inch thick. Line an 8 1/2 by 14-inch pan with the dough. Roll the edges down and tuck under to form an even 2-inch rim. Let crust recover about 15 minutes. Then spread bacon and onions evenly over the bottom. Beat the eggs until lemon colored and combine with sour cream. Spread over onions. Scatter caraway seeds on top. Bake for 30 to 40 minutes.
• For the French Canadian Pea Soup: Soak peas overnight and drain. Put all ingredients into the pot. Bring to a boil for 2 minutes. Remove and let stand 1 hour. Put back onto the heat and bring to a boil. Lower heat, cover, and simmer 1 hour or more until peas are tender. Add salt and pepper. Reheat before serving. Usually tastes better second time around.

FRENCH COUNTRY-STYLE PEAS

Steps:

• Heat oil in large nonstick skillet over medium heat. Cook onion in oil 1 minute, stirring occasionally. Stir in mushrooms and frozen vegetables; cook 3 minutes, stirring frequently. Stir in salt and pepper.
• Stir in lettuce; cook 1 minute, stirring constantly, until lettuce is wilted. Sprinkle with tarragon.

REAL FRENCH-CANADIAN PEA SOUP

Steps:

• Put peas in large pot, and wash/rinse with water. Add the 5 cups of water, and bring to a rolling boil. Leave boil 5 minutes, turn heat off and cover for an hour.
• Add the carrots, onions, and half of the oil. Bring back to a boil, cover, then leave to simmer for an hour or until the onions are translucent. If a creamier, thicker consistency is desired, leave to cook longer.
• Add the remaining oil, soy milk and spices.
• Serve. Enjoy!
• Vegans-Use only soy milk.

FRENCH PEAS

Steps:

• Melt butter in a small saucepan; add all remaining ingredients. Cover and cook until the peas are tender, stirring occasionally.

QUICK FRENCH PEAS RECIPE

Steps:

• In a large saucepan, saute water chestnuts and onion in butter until onion is tender. Stir in the flour, sugar and salt until blended. Gradually add milk; stir in peas. Bring to a boil. Reduce heat; cover and cook for 3-5 minutes or until peas are tender and sauce is slightly thickened. Add lettuce; cook until lettuce is wilted.