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French-Canadian Pea Soup (Soupe aux pois)

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“A traditional dish for Fridays (a legacy from Quebec's religious past). After cooking, I like to remove about half the peas and puree them in order to thicken the soup. I use a ham bone or pork hocks instead of salt pork. The savoury is essential to get the right flavour. You can also soak the peas overnight instead of using the quick-soak method.”
READY IN:
3hrs
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and sort peas; place in a large pot, bring to a boil.
  2. Remove from heat and let sit for 1 hour.
  3. Add salt pork, onion, celery, carrots, savory and 1 tsp salt.
  4. Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed.
  5. Remove salt pork; chop and return to soup.
  6. Season to taste with salt and pepper.

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