On 30/01/2016 1:52 PM, Dave Smith wrote:
> On 2016-01-30 2:38 PM, Ed Pawlowski wrote:
>
>>
>>
>> You made me look it up. Never heard of French Canadian pea soup
>>
>> Soupe aux pois (jaunes) (yellow pea soup) is a traditional dish in
>> Canadian cuisine. This split pea soup is very popular nationwide, but
>> originated in Québécois cuisine. One source[7] says "The most authentic
>> version of Quebec's soupe aux pois use whole yellow peas, with salt
>> pork, and herbs for flavour. After cooking, the pork is usually chopped
>> and returned to the soup, or sometimes removed to slice thinly and
>> served separately... Newfoundland Pea Soup is very similar, but usually
>> includes more vegetables such as diced turnips and carrots, and is often
>> topped with small dumplings called dough boys or doughballs."
>
>
> I make it frequently. I start by sweating some diced onion, celery and
> carrot in a little oil. Then I toss in the peas, a smoked ham hock and
> some bay leave and grinds some pepper into it. Do not salt until later
> because there is salt int he ham hock. Cover with water and simmer for
> a few hour. After a couple hours you can removed the ham hock, remove
> and discard the skin. Then strip all the meat off the bones, cut it up
> into little pieces and toss them into the pot. Keep cooking it until it
> the peas are pretty well mush. You make have to add a little water later
> on.
>
> FWIW, Habitant pea soup was almost a stable in most households when I
> was a kid. It came in a large can. Unlike Campbells and other condensed
> soups, there is no water added, even though it had the consistency of
> condensed soup.
>
I have a can in my pantry. Damned good when the temperature drops below
-30C
Graham