Quebec Pea Soup

Name: Quebec Pea Soup
Ingredients: 1 1/2 cups dried yellow peas, whole (split peas work if whole peas are not available); 1/4 lb bacon or 1/4 lb salt pork, thickly sliced, diced; 1 yellow onion, diced; 1 celery, diced; 5 cups chicken stock; 2 carrots, diced; 1 bay leaf; 1/2 teaspoon dried savory; 1/2 teaspoon dried parsley; 1/2 teaspoon salt, to taste; 1 pinch pepper, to taste

11 ingredients

6 steps

Ingredients

1 1/2 cups dried yellow peas, whole (split peas work if whole peas are not available)
1/4 lb bacon or 1/4 lb salt pork, thickly sliced, diced
1 yellow onion, diced
1 celery, diced
5 cups chicken stock
2 carrots, diced
1 bay leaf
1/2 teaspoon dried savory
1/2 teaspoon dried parsley
1/2 teaspoon salt, to taste
1 pinch pepper, to taste

Directions

1

Wash peas and soak them in water overnight, for at least 8 hours.
2

If using salted pork, cut in thick slices and boil in water for 10 minutes before dicing. In a large heavy-bottomed pot, fry bacon or pork until it starts to brown.
3

Add onion and celery and cook until soft.
4

Add chicken broth, drained peas, carrots, bay leaf, savory, and parsley. Bring to a boil. Let simmer for two to three hours, until peas are tender. Stir soup from time to time to prevent it from sticking.
5

Season with salt and pepper at the end.
6

Serve in bowls with parsley and heavy bread on the side.