Soupe A Loseille Et Aux Petits Pois Sorrel And Pea Soup Recipes

SOUPE A L'OSEILLE ET AUX PETITS POIS - SORREL AND PEA SOUP

Steps:

• Heat 1 tbs butter in a soup pot, Add the peas and the garlic, and heat them through. Add the flour, and stir this, making sure the flour is all dissolved.
• Add 1 quart of hot or boiling water.
• Add salt and pepper.
• Add the chopped onion, and simmer the soup for 45 minutes.
• Fry the sorrel in 1 tbs butter in a small pan, and add this to the soup.
• Finally, beat the egg yolk, and add this to the soup just before serving to make it smooth.

SOUPE AUX POIS (PEA SOUP)

Steps:

• In large bowl, soak peas in 6 cups water for 12 hours or up to 24 hours. Drain and Rinse. Place in slow cooker.
• Add 6 cups water, ham bone, onion, celery, carrots, garlic, bay leaf and pepper. Stir to combine.
• Cover and cook on low until vegetables are tender, about 6 hours.
• Discard hambone and bay leaf.
• Mix red onions with vinegar.
• Ladle soup into bowls and garnish with spoonfuls of onion mixture.

FRENCH-CANADIAN PEA SOUP (SOUPE AUX POIS)

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.

BABA'S BEST SORREL SOUP

Steps:

• Melt butter in a large Dutch oven over medium heat. Add onion and garlic; cook and stir until soft, about 5 minutes. Add sorrel in batches, stirring well until wilted, 5 to 8 minutes in all.
• Pour chicken stock and water into the Dutch oven. Stir in potatoes, carrot, parsley, dill, lemon juice, black pepper, and cayenne pepper. Simmer soup until flavors combine, about 1 hour.
• Puree soup with an immersion blender until mostly smooth before serving.