Old-Fashioned Pea Soup

Name: Old-Fashioned Pea Soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8 serving(s)
Ingredients: 1 1/2 cup (375 ml) dried yellow peas; 6 cups (1.5 litres) water, for soaking; 1/4 lb (100 g) salted pork belly (meaty salt pork), cut in half; 2 1/2 cups (625 ml) chopped onion; 2 tablespoons (30 ml) butter; 1 cup (250 ml) diced carrots; 1 cup (250 ml) diced celery; 6 cups (1.5 litres) water; 3 bay leaves; 2 teaspoons (10 ml) chopped fresh savory; Salt and pepper

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Preparation 15 min
Cooking 2 h
Sinking 4 h
Servings 8
Freezes Yes

Sans noix
Sans gluten
Sans oeufs

Ingredients

- 1 1/2 cup (375 ml) dried yellow peas
- 6 cups (1.5 litres) water, for soaking
- 1/4 lb (100 g) salted pork belly (meaty salt pork), cut in half
- 2 1/2 cups (625 ml) chopped onion
- 2 tablespoons (30 ml) butter
- 1 cup (250 ml) diced carrots
- 1 cup (250 ml) diced celery
- 6 cups (1.5 litres) water
- 3 bay leaves
- 2 teaspoons (10 ml) chopped fresh savory
- Salt and pepper

Preparation

- Soak the peas in the water for about 4 hours or overnight. Drain and set aside.
- In a bowl of cold water, soak the salt pork for 15 minutes. Drain and set aside.
- In a large saucepan, brown the onions in the butter. Add the carrots and celery. Continue cooking for 5 minutes, stirring frequently.
- Add the water, drained peas, meat and bay leaves. Bring to a boil. Cover and simmer over low heat for 2 hours and 30 minutes to 3 hours or until the peas are tender.
- Remove and discard the bay leaves. Remove the meat from the fat of the salt pork, chop into small dice and return to the pot.
- Add the savory. Adjust the seasoning and serve.

Note from Ricardo

Freezes well.

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