Strawberry Girl's Note:
This is an authentic French Canadian soup. Helen Gougeon is a journalist and cookbook author.
My Private Note
Units: US | Metric
- 1Wash the peas, removing any that are wrinkled. Soak overnight in water to cover. Drain.
- 2In a large pot, melt the butter. Saute the onion until softened slightly, about 2 minutes.
- 3Add the peas, salt, salt pork, water and savoryBring to the boil, cover and simmer for 1 1/2 hours, or until the salt pork is tender.
- 4Remove the pork. (Chop up the salt pork and put it back into the soup, or slice it thickly and serve it as a main course with warm bread and pickles.)
- 5Continue to cook the soup, covered, until the peas are tender, about 30 minutes longer.
- 6Remove 2 cups (500 mL) peas from the soup and press though a sieve or puree. Stir back into the soup. (This gives a richer, less watery texture.)
- 7Taste for seasoning, adding salt and pepper as needed.
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Nutritional Facts for Helen Gougeon's Pea Soup
Serving Size: 1 (581 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 593.5
- Calories from Fat 565
- Total Fat 62.8 g
- Saturated Fat 23.4 g
- Cholesterol 70.1 mg
- Sodium 2272.4 mg
- Total Carbohydrate 2.5 g
- Dietary Fiber 0.5 g
- Sugars 1.0 g
- Protein 4.1 g
The following items or measurements are not included:
dried yellow peas