French-Canadian Pea Soup (Soupe aux pois)

[fiddle1]

French-Canadian Pea Soup (Soupe aux pois)



recipe advised cooking till the canoe paddle stands straight up........

was told next time to make it using a dutch oven so i can cook the biscuits on top of the lid coals. 

great cold weather food! good use of a ham bone also.


;)

[Tom]

Well...... Where's the recipe ???    ;D

[Magicman]

Yup, there's a lot more than peas in that soup.....

[WDH]

I had great split pea soup near Grand Prairie, Alberta one cold February day a few years back!  Your post reminded me  ;D.

[Mooseherder]

Looks like some celery disguised as green and carrots joined in on da fun. :D
I want some.

[fiddle1]

Oh i'm sorry i thought is posted....slipped my mind

:

Soupe Aux Pois 

       Yield: 8 servings
 
        2 c  Dried white pea beans             1/2 lb Salt pork
        2 tb Butter                              1    Garlic clove (you may sub garlic salt sometimes)
        1/2 c  Onion, chopped                      8 c  Cold water
   1/4 c  carrots, 1/4c dice celery


        2 tb Salted herbs (this changes depending on what i got growing rosemary is nice just flavor don't kill it) ,
            rinsed in water


     1/4 c  Smoked ham, plus ham bone  (infact just the bone with some meat is alright)
               (i choose COOKS ham with bone works good)     
 
   Servings: 8
   
   Soak peas for at least 8 hours or overnight in water to cover; drain. Heat
   butter in a large, heavy pot and saute onion and leek until tender. Add
   peas, ham, salt pork or bone of pork (in one piece),
   garlic, water and salted herbs. Bring
   quickly to a boil, lower heat, partly cover, and cook gently for 2 to 3
   hours or until peas are tender.  Stir occasionally during cooking, adding
   more water if necessary.  Remove salt pork, cut in small pieces, then
   return to soup.

the key is the initial soak......second key part that always gets messed up
is the veggie matter has to  soak up the butter in pan before peas get started.
Its a chemistry thing. Don't be stingy on the butter..... the french voyageurs used
lots of butter it cause they worked hard all day carrying canoes and packs
and worked it off.

THINK BIG CHUNKS not little tiny diced pieces.

Soup may be frozen------but probably wont be.
:D