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1
Newfoundland Pea Soup is very similar, but usually includes more vegetables such as diced turnips and carrots, and is often topped with small dumplings.
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2
This soup is very good reheated.
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3
The most authentic version of Quebec's soupe aux pois use whole yellow peas, with salt pork and herbs for flavour.
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4
After cooking, the pork is usually chopped and returned to the soup, or sometimes removed to slice thinly and served separately.
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5
Instead of fresh or dried herbs, herbes salees (herbs preserved with salt) are often used; they are available commercially or made at home.
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6
Pea soup remains a popular dish in restaurants where tourists enjoy a true taste of old Quebec.
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7
In some variations, a little garlic, leeks, other vegetables or a ham bone are added for flavour.
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8
For a thicker consistency (though this is not traditional) a cup or two of cooked peas can be pureed then returned to the soup.
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9
Wash and sort peas; soak in cold water overnight.
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10
Drain and place in a large pot; add water, parsley, salt pork, onion, celery, carrots, parsley, bay leaf, savory and 1 teaspoon salt.
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11
Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed.
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12
Remove salt pork; chop and return to soup.
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13
Discard bay leaf.
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14
Season to taste with salt and pepper.
