Prep 20 mins
Cook 40 mins
The peas traditionally used in this soup are those dried jade coloured peas found in most supermarkets; drying lends them a pleasant flavour utterly different from fresh peas. The stock used should be left over from cooking smoked ham or corned beef; in a pinch, chicken stock will do.
- 6 ounces dried whole green peas
- 1 teaspoon baking soda
- 4 cups boiling water
- 3 cups ham stock
- 1⁄2 teaspoon dried sage
- 1 -2 cup ham stock
- salt and black pepper
- 2 tablespoons diced cooked ham or 2 tablespoons diced browned salt pork or 2 tablespoons bacon
- Soak peas overnight by adding baking soda and pouring boiling water over them.
- Bring ham stock to a boil. Drain peas and put in boiling stock, bring to a boil again, add sage and reduce heat to simmer.
- When peas are very soft, puree by forcing them through a sieve, or use a food processor or hand blender.
- Return puree to saucepan and reheat. Add sufficient stock to give consistency of whipping cream. Season with salt and pepper. Garnish with diced ham or diced salt pork or bacon. Serves 4.
- From the Kitchens of the World.A Canadian Feast.