Split Pea Soup
- 2 cups dried split peas 500 mL
- 6 cups water
- 1 piece salt pork (2 oz/60 g)
- 1 large chopped onion
- 1/2 cup each of diced celery and carrots
- 1 bay leaf
- 1/2 tsp each of salt and dried savory
- 1/4 tsp freshly ground pepper
Level of difficulty Average
Preparation time 20mins
Cooking time 90mins
Cost Average budget
In large saucepan, combine all ingredients. Bring to boil; reduce heat, cover and simmer for 1-1/2 hours or until peas are very soft.
Remove bay leaf and salt pork; reserve salt pork. Remove about 2 cups (500 mL) of soup from pot and puree in blender or food processor; stir pureed mixture back into pot (this makes the texture creamier). Finely chop salt pork and return it to the soup. Add more salt and pepper to taste if needed. Makes about 6 servings.
Thick, savoury pea soup is enjoying a comeback as one of the most nutritious, easy, inexpensive and satisfying of all homemade soups. This one has the flavour of old-fashioned French- Canadian pea soup made with whole yellow peas but is faster because it uses split peas (which don't have to soak overnight before cooking). With a loaf of crusty country-style bread and a salad, it makes a complete supper. It's also very good reheated; add a little water if too thick.
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