Name: Old-Fashioned Pea Soup
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8 serving(s)
Ingredients: 1 1/2 cups (310 g) whole yellow peas, rinsed and drained; 1/4 lb (115 g) streaky salted pork belly, cut into 2 pieces; 2 1/2 cups (375 g) onions, chopped; 2 tbsp butter; 1 cup (145 g) carrots, diced; 1 cup (135 g) celery, diced; 6 cups (1.5 litres) water; 6 cups (1.5 litres) water; 3 bay leaves; 2 tsp savory leaves, finely chopped or ½ tsp ground savory

Preparation

- Place the peas in a large bowl. Cover with water and let soak for 4 hours or overnight at room temperature. Add water, as needed, so the peas are always covered. Drain. Discard the soaking water.
- In a bowl of cold water, soak the salt pork for 15 minutes. Drain and set aside.
- In a large pot, brown the onions in the butter. Add the carrots and celery. Continue to cook for 5 minutes while stirring.
- Add the water, drained peas, salt pork and bay leaves to the pot. Bring to a boil. Cover and simmer over low heat for 2 hours 30 minutes to 3 hours or until the peas are tender and some have burst. Remove and compost the bay leaves.
- Remove the pork from the soup and place on a work surface. Remove and compost any excess fat. Cut the pork into small dice and return to the pot.
- Add the savory to the soup and mix well. Adjust the seasoning and serve.

Old-Fashioned Pea Soup

Categories

Ingredients

Preparation

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