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