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.

• Ready In: 3 hrs
• Serves: 8

Ingredients

• 1  lb  whole  dried yellow peas
• 8  cups water
• 1⁄2 lb salt pork (or a ham bone)
• 1  large onion, chopped
• 1⁄2 cup celery, chopped finely
• 1⁄4 cup carrot, grated or chopped finely
• 1  teaspoon dried savory

Directions

1. Wash and sort peas; place in a large pot, bring to a boil.
2. Remove from heat and let sit for 1 hour.
3. Add salt pork, onion, celery, carrots, savory and 1 tsp salt.
4. Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed.
5. Remove salt pork; chop and return to soup.
6. Season to taste with salt and pepper.