Recipe: Soupe Aux Pois Beauceons (Pea Soup, Beauce Style)

SOUPE AUX POIS BEAUCEONS
(PEA SOUP, BEAUCE STYLE)

2 cups dried white pea beans
2 Tb butter
1/2 cup onion, chopped
1/4 cup leek, chopped, white part only
1/4 cup smoked ham, plus ham bone
1/2 lb salt pork
1 garlic clove
8 cups cold water
2 Tbsp salted herbs, rinsed in cold water (recipe follows)

Soak peas for at least 8 hours or overnight in water to cover; drain.

Heat butter in a large, heavy pot and saute onion and leek until tender.

Add peas, ham, salt pork (in one piece), garlic, water and salted herbs. Bring quickly to a boil, lower heat, partly cover, and cook gently for 2 to 3 hours or until peas are tender. Stir occasionally during cooking, adding more water if necessary.

Remove salt pork, cut in small pieces, then return to soup. May be frozen.

Servings: 4

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SALTED HERBS
Makes about 5 to 6 cups

1 cup chopped fresh chives
1 cup chopped fresh savory
1 cup chopped fresh parsley
1 cup chopped fresh chervil
1 cup grated carrots
1 cup chopped celery leaves
1 cup chopped green onions
1/4 to 1/2 cup coarse salt

In a large bowl, combine herbs and vegetables. Layer 1 inch of herb mixture in the bottom of a crock or glass bowl and sprinkle with some of the salt. Repeat layers until all of the herb mixture and salt is used.

Cover and refrigerate for 2 weeks.

Drain off accumulated liquid and pack herb mixture into sterilized jars. Refrigerate until ready to use.

Note from source:
These seasonings seem to be added to a lot of traditional French-Canadian recipes. Herbs preserved with vegetables and salt make a lively seasoning for soups-particularly pea soup - sauces, stews and omelettes. This recipe comes from the Metis district.

Source: A Taste of Quebec by Julian Armstrong