Pea Soup with Ham or Salt Pork
Comments: This soup will keep for 3 to 4 days refrigerated.
Servings: 4
IngredientsPreparation
  • 1 cup [250 mL] dried whole yellow peas
  • 1 Spanish onion
  • 2 cloves
  • 1/4 teaspoon [1 mL] thyme
  • 1/4 teaspoon [1 mL] basil
  • 1 bay leaf
  • 1 bouquet parsley sprigs
  • 4 ounces [113 g] Virginia ham or lean salt pork dices
  • 2 carrots, into thin slices
  • 1 tablespoon [15 mL] freshly chopped parsley
  • 4 tablespoons [60 g] butter
  • Cold water
  • Salt and pepper, to taste
  • Into a bowl, cover dried whole yellow peas with cold water.
  • Leave peas to soak for 12 hours.
  • Then half Spanish onion and prick each half with a clove.
  • Tie together thyme, basil, bay leaf and parsley sprigs into cottoncheese cloth as a bouquet garni.
  • Drain then transfer peas into a large casserole.
  • Pour in cold water, up to 3 inches [7.6 cm] over the peas.
  • Salt and pepper.
  • Add onion halves, bouquet garni, ham or salt pork dices, carrot slices and freshly chopped parsley.
  • Bring to a boil, lower heat and leave to simmer slowly for 90 minutes.
  • Remove soup from heat.
  • Stir in butter until melted, remove bay leaf, and serve.