Food > Recipe Directory > Courses/Meal Type > Soup > Nan's Pea Soup
Nan's Pea Soup Recipe
Nan's Pea Soup
Ingredients
- 1 lb (500 g) dried yellow split peas
- 1/2 lb (250 g) salt beef
- 8 cups (2 L) water
- bouquet garni (see tip)
- 1/2 medium turnip peeled and diced into 1-inch (2.5 cm) cubes
- 3 Yukon Gold potatoes, peeled and diced
- 3 carrots, peeled and diced
- 2 tbsp (25 mL) butter
- 1 cup (250 mL) 18% cream at room temperature
- salt and pepper
Preparation
Cover peas with cold water. Soak for 8 to 12 hours, changing the water occasionally.
Place salt beef in a large bowl, cover with cold water, and soak for two hours.
Rinse peas, and place in large stockpot. Drain salt beef, discarding soaking water, and add to peas. Add enough water to cover peas by 1 inch (2.5 cm). Add bouquet garni.
Simmer for 90 minutes, stirring frequently, until peas start to soften and break down. Then add turnip, potatoes and carrots, and simmer for 15 minutes or until vegetables are tender. Remove bouquet garni. Add butter and cream, and gently simmer for 5 minutes. Add salt and pepper to taste.
Tip for bouquet garni: Wrap a small bunch of parsley, 4 sprigs or 3/4 tsp (4 mL) dried thyme and 1 bay leaf in a 4-by-4-inch (10 x 10 cm) piece of cheesecloth.
- Serving(s)
- 8
Source
Excerpted from The Great Canadian Feast edited by Laurel Aziz copyright 2002 by Key Porter Books. Excerpted, with permission by Key Porter Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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