Yellow Pea Soup

Name: Yellow Pea Soup
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 2 cups whole dried yellow peas; 1 tsp. baking soda; 1 small rutabaga, peeled and grated; 1 carrot, peeled and grated; 1 leek, trimmed, cleaned, and finely chopped; 1 small yellow onion, peeled and chopped; 1 ⁄ 4 lb. salt pork; 1 ⁄ 4 cup minced fatty bacon; 2 tbsp. grade B maple syrup; Freshly ground black pepper; 1 tbsp. dried or chopped fresh winter savory

Serves
serves 8-10

ANDRÉ BARANOWSKI

(Soupe au Pois)

Maple syrup is big business in La Beauce; it flavors many dishes, including this one.

Ingredients

2 cups whole dried yellow peas
1 tsp. baking soda
1 small rutabaga, peeled and grated
1 carrot, peeled and grated
1 leek, trimmed, cleaned, and finely chopped
1 small yellow onion, peeled and chopped
¹⁄₄ lb. salt pork
¹⁄₄ cup minced fatty bacon
2 tbsp. grade B maple syrup
Freshly ground black pepper
1 tbsp. dried or chopped fresh winter savory

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Instructions

Step 1

Put peas and baking soda into a large pot, cover with cold water by 1'', and bring to a boil over high heat. Boil for 5 minutes; then drain into a colander, and rinse under cold running water.

Step 2

Return peas to pot, add rutabagas, carrots, leeks, onions, salt pork, bacon, and maple syrup, and season to taste with pepper. Add 12 cups cold water, and bring to a boil over high heat, skimming foam that rises to the surface. Reduce heat to medium-low, and simmer until peas and vegetables are very tender and soup has thickened, 2–2 1⁄2 hours. Add savory 30 minutes before soup has finished cooking. Remove salt pork, and season soup with pepper just before serving.