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.

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Steps

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Wash and sort peas.

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Place in a large pot , bring to a boil.

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Remove from heat and let sit for 1 hour.

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Add salt pork , onion , celery , carrots , savory and 1 tsp salt.

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Bring to a boil.

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Reduce heat and simmer until peas are very tender , about 2 hours , adding more water if needed.

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Remove salt pork.

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Chop and return to soup.

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Season to taste with salt and pepper.

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Ingredients

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dried yellow peas, water, salt pork, onion, celery, carrot, dried savory