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CANADIAN PEA SOUP is mild.
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It relies mostly on the salt pork for flavor.
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Since we omitted the meat and substituted ham base (Better than Bouillon), we compensated by doubling the vegetables and pan roasting them for more flavor.
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For herbs, we used parsley, basil and sage.
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Marjoram and thyme would be good.
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1.
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Lightly caramelize the vegetables as follows.
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Heat a large sauce pan
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(3-quart).
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Add in the oil and swirl to coat the bottom of the pan.
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Immediately add in the onion and sear, tossing or possibly stirring for a minute or possibly so.
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Add in the carrot and turnip dice and saute/fry for about 3 min.
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Add in salt and pepper and cook a another minute or possibly two, till the vegetables are softer and aromatic.
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2.
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Add in the washed and liquid removed peas to the pan.
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Pour in half the water and add in the ham base.
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Bring to a boil.
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After bringing the peas to a steady boil, skim.
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Turn off the heat, cover, and let sit for 1 hour.
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(See the note on soaking.)
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3.
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Transfer to the crockery of a slow cooker.
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Add in the rest of the water.
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(Add in more water as needed.)
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Cook on low for 8 hrs.
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Add in herbs during last hour.
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Adjust salt, pepper and ham flavor.
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Serve unstrained.
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Good with fresh and hot fresh bread for tearing and dipping.
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SOAKING:This recipe uses a Quick-Soaking method.
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Alternatively, soak 12 hrs in water.
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Rinse well.
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Add in presoaked peas to the soup; after bringing the peas to a steady boil, skim.
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Turn off the heat and let sit for 5 min.
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Transfer to the crockpot.
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ORIGINAL INSTRUCTIONS: Add in 1/2 tsp.
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baking soda to the soaking water when soaking overnight.
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Rinse well.
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Use 1/2-lb.
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salt pork.
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Cook on the stove top, uncovered: 3 qts water per 1-lb.
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peas, 1/2-lb.
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salt pork, 1/4 c. carrot, 1/4 c. turnip.
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NOTES : You might remember which I [pork] BOUGHT Ham Better than Bouillon
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(thinking it was roast pork flavored... ) looking for ways to use it, I modified this salt pork pea soup.
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Mild.
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Soothing though.
