French Canadian Pea Soup

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   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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   This soup is very good reheated.

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   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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   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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   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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   Pea soup remains a popular dish in restaurants where tourists enjoy a true taste of old Quebec.

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   In some variations, a little garlic, leeks, other vegetables or a ham bone are added for flavour.

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   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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   Wash and sort peas; soak in cold water overnight.

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    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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    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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    Remove salt pork; chop and return to soup.

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    Discard bay leaf.

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    Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.