This soup was made by the French colony that came over New France. It was mostly made from stuff they could carry on the ship from France with long shelf life like dried peas, cured ham, and lard. I’m not sure where the celery is coming from as it has a short shelf life, unlike onions or carrots.Nevertheless, as a Quebecois, this soup reminds me of when I was a kid and my mom would serve us a nice pea soup out of an Habitant can đŸ˜‚
This soup freezes very well, just let it cool put it in an airtight container, and let it take a cryogenic nap in the freezer.
You needÂ
- 20g butter
- 470g yellow dried split peas
- 2-3 bay leaf
- pinch savory
- 3 stalks of celery diced
- 2 diced carrots
- 1 diced onion
- 4 cups vegetable stock
Instructions
- In a large pot, melt the butter and soften the carrots, onion, and celery. Meanwhile, rinse the pea under cold water. After 2-3 minutes add the peas, bay leaves, savory, and the stock. Cover and simmer for about an hour. Give it a swirl every 20 minutes or so. If it’s becoming too thick, add more stock or water. I had to add about an extra cup.
- Remove the bay leaves. Do a taste test and adjust with salt and pepper.