Split Pea Soup Potage Picard Au Pois Recipes

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.

HEARTY SPLIT PEA SOUP WITH BACON

Steps:

• Dice bacon into 1/4-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper.
• Add split peas, stir to coat with fat, and add bay leaves and 2 quarts stock. Increase heat and bring to a boil. Reduce heat so soup simmers. Skim foam that rises to the surface for about 10 minutes, until no more appears. Add thyme leaves. Simmer uncovered about 1 hour or longer, until peas are soft and starting to fall apart. Add more stock, as needed.
• Remove soup from heat. Add salt and pepper to taste. Purée soup in a food processor in several batches, short of perfect smoothness; you should be able to spoon up some texture. Reheat soup, skimming off any foam. Stir from the bottom to mix well, then ladle into bowls and serve.

SPLIT PEA SOUP

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

SPLIT PEA SOUP

Steps:

• If using bacon: In a large pot or Dutch oven over medium heat, cook the bacon until crisp, 12 to 13 minutes. Transfer the bacon to a plate lined with a paper towel. Once cool, crumble and set aside for garnish. If using ham hock: In a large pot or Dutch oven over medium-high heat, heat the olive oil, then brown the ham hock until golden, about 6 minutes. If making the soup vegetarian: In a large pot or Dutch oven over medium heat, heat the olive oil.
• Add the onion, leeks and garlic and season generously with salt and pepper. Cook over medium heat, stirring occasionally, until tender, about 5 to 8 minutes. (If the vegetables seem dry, add a little olive oil.) Stir in the carrots, paprika (if using), half the split peas, thyme and 8 cups stock or water. Bring to a boil, then reduce heat and simmer, partly covered, stirring occasionally, for about 45 minutes until peas are tender.
• Mash the soup coarsely with a potato masher or give it a few quick blitzes with an immersion blender (watch out for the thyme sprigs). If you'd prefer a smoother soup, blitz until nearly smooth. Add the remaining 1/2 pound split peas and simmer about 1 hour, or until the peas are soft. If at any point the soup looks too thick, add more stock or water; if it looks too thin, remove the lid during the second simmer until it thickens. If using ham hocks, remove any meat from the bone, cut it into small cubes and stir into the soup. Season soup to taste with salt and pepper. Serve with crumbled bacon, if using, and lemon wedges.

SOUPE AUX POIS (CANADIAN PEA SOUP)

Steps:

• 1. Soak the peas in the water for about 4 hours or overnight. Drain and set aside.
• 2. In a bowl of cold water, soak the salt pork for 15 minutes. Drain and set aside.
• 3. In a large stock pot, brown the onions in the butter. Add the carrots and celery. Continue cooking for 5 minutes, stirring frequently.
• 4. Add the water, drained peas, meat and bay leaves. Bring to a boil. Cover and simmer over low heat for 2 hours and 30 minutes to 3 hours or until the peas are tender.
• 5. Remove and discard the bay leaves. Remove the meat from the fat of the salt pork, chop into small dice and return to the pot and cook until heated through.
• 6. Add the savory, season with salt and pepper, and serve.

HEARTY SPLIT PEA SOUP

Steps:

• In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.

SPLIT PEA SOUP

Steps:

• Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
• Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
• Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
• Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

SPLIT PEA SOUP--POTAGE PICARD AU POIS

Steps:

• Rinse the peas well, then put in a bowl, add water to cover, and let soak for 1 hour.
• Drain the peas, put them in a soup pot, and add the water, bacon, thyme, and pepper.
• Cover, bring to a boil, decrease heat to very low, and simmer until the peas are very tender and falling apart, 1 1/4 to 1 1/2 hours.
• Add salt to taste, halfway through cooking, with more water if the pan seems dry.
• When the peas are done, most of the water should be absorbed and the peas should be soupy.
• If necessary, remove the lid toward the end of cooking so some of the water evaporates.
• Make the croutons (use you own recipe, or the author suggests -cube 6 slices whole wheat bread; heat enough vegetable oil or bacon fat to form a 1/4-inch layer in a frying pan over medium heat, a piece of bread will sizzle at once when the fat is hot enough; add the bread cubes and fry until browned underneath, about 1 minute; turn and brown the other side; transfer to paper towels to drain.).
• Remove the bacon from the soup and set aside; discard the thyme sprigs.
• Work the soup through a food mill, or puree it in a food processor and then work it through a strainer to remove any fibers.
• Return the soup to the pot.
• Dice the bacon, and add it to the soup.
• To finish, bring the soup back to a boil; if it is very thick, add enough water so it pours easily from the spoon; it should still be thick and rich.
• Taste and adjust seasonings.
• Stir in the butter until almost melted, and pour the soup into a tureen or spoon it into bowls.
• Sprinkle the croutons on top and serve.