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