Soupe aux pois

There’s nothing quite like a steaming bowl of French Canadian pea soup on a cool spring day. This month’s orders include a bag of soup peas (mostly St. Hubert, the French variety, but a few of you will have received the English equivalent, Carlin, which are more of a mottled brown colour rather than pale green). These peas require soaking for at least 12 hours before cooking, and sometimes need to be simmered for a couple hours before they truly soften. In fact, we find that pea soup improves significantly as it ages.

Here is a recipe adapted from Amy Jo Ehman’s book, Out of Old Saskatchewan Kitchens:

2 cups dried peas

8 cups cold water

2 onions, chopped

2 carrots, diced

1 meaty ham bone

2 bay leaves

pinch French thyme

salt and pepper

Soak peas overnight in a soup pot. In the morning, add all ingredients except salt and pepper. Bring to a boil, cover, and simmer several hours, adding more water as needed. After two hours, take out the ham bone, remove any meat still on the bone, then put the meat and bone back into the pot. Continue cooking until the peas are disintegrated and the soup is thick. Season to taste with salt and pepper. Before serving, remove bone and bay leaves.

The other veggies this month are potatoes, which are still abundant!, and the last of the carrots and beets. Bon appetit!

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