This soup has made French Canadian cuisine famous. Makes 6-8 servings

1 lb Split green or yellow peas 450 g
8 cups Cold water 2 L
1/4 cup Bacon or other fat 50 mL
2 Medium onions, chopped 2
3 Medium carrots, sliced 3
1 Bay leaf 1
1/2 tsp Dried thyme 2 mL
1 tsp Salt 5 mL
1 Ham bone with some meat 1
2 tbsp Butter 25 mL
2 tsp Sugar 10 mL

Wash and pick over peas. Soak overnight. Sauté onions and carrots in fat in a large pot until soft but not brown. Add peas, water, seasonings, and ham bone, cover, bring to a boil. Turn heat to low and simmer for about 3 hours. Lift out bone, remove any pieces of ham from bone and set aside. Puree soup and vegetables in a blender or food processor, return to the pot, add sugar, butter and ham pieces. Taste and adjust seasoning, and cook gently again until ham is heated.

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