Paulette's Pea Soup
From: Paulette, Saint-Leonard, Quebec, Canada
Comments: Salt soup only towards the end of cooking time.
Servings: 10
IngredientsPreparation
  • 2 cups [500 mL] dried whole yellow peas
  • Cold water
  • 1 teaspoon [5 mL] baking soda
  • 1/2 pound [227 g] salt pork
  • 12 cups [3 L] water
  • 1 1/2 cups [375 mL] chopped onion
  • 1 1/2 cups [375 mL] carrot dices
  • 1 cup [250 mL] celery stalk with leaves, diced
  • 1 teaspoon [5 mL] savory
  • 1 bay leaf
  • Salt and pepper, to taste
  • 2 tablespoons [30 mL] freshly chopped parsley
  • Rinse peas; soak peas into cold water already mixed with baking soda, overnight, refrigerated.
  • Rinse and drain peas.
  • Arrange peas into a casserole, along with all remaining ingredients.
  • Bring to a boil.
  • Cover and simmer slowly for 3 hours.
  • Remove salt pork, remove rind and cut salt pork into small cubes.
  • Mix salt pork cubes into soup and serve.