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1/2 Photos of French-Canadian Pea Soup (Soupe aux pois)
A traditional dish for Fridays (a legacy from Quebec's religious past). After cooking, I like to remove about half the peas and puree them in order to thicken the soup. I use a ham bone or pork hocks instead of salt pork. The savoury is essential to get the right flavour. You can also soak the peas overnight instead of using the quick-soak method.
Units: US | Metric
Serving Size: 1 (294 g)
Servings Per Recipe: 8
The following items or measurements are not included:
dried yellow peas