Pea Soup with Parsley
From: Margot, Loretteville, Quebec, Canada
IngredientsPreparation
  • 1 pound [454 g] dried whole yellow peas
  • 12 cups [3 cups] cold water
  • 1/4 teaspoon [1 mL] baking soda
  • 1 pound [454 g] sliced salt pork
  • 2 medium onions, chopped
  • 2 tablespoons [30 g] shortening
  • 1 tablespoon [15 mL] freshly chopped parsley
  • 1 teaspoon [5 mL] savory
  • Salt and pepper, to taste
  • Soak peas overnight into 6 cups [1.5 L] of cold water.
  • The next day, bring mixture to a boil.
  • Mix in baking soda and boil until husks detach from peas and float on the surface.
  • Remove husks.
  • Rinse peas several times under cold running water; drain.
  • Into a large casserole, pour remaining 6 cups [1.5 L] cold water over rinsed drained peas; add salt pork slices.
  • Brown chopped onions into melted shortening; mix golden chopped onions into peas mixture.
  • Mix in freshly chopped parsley and savory; salt and pepper.
  • Cover and leave to simmer for approximately 3 hours.
  • Taste and, if needed, sprinkle soup with a little more salt before serving.