Ed Pawlowski wrote:
>Dave Smith wrote:
>>
>> Yesterday I went to a local church fundraiser lunch. It is well known
>> and very popular in the area, but this is the first time I attended. One
>> of our pickleball players was selling tickets and reserved a table for
>> 20 of us. They have three seating times, about 150 per seating, and it
>> was packed for every one of them.
>>
>> I was impressed. They hand out small cardboard carrier trays can hold
>> four or five of the small bowls in which it is served. I thought four
>> might be a bit much and thought I was pushing the limits taking three
>> different soups; French Onion, French Canadian Pea and Beef Barley.
>> They were all so good I went back to try more, getting Butternut Squash
>> and Potato with cheddar and bacon.
>>
>> I can hardly wait until they do it again next year.
>
>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."
>
>The other soups look good too. I'd go to that lunch.

I cook a big potful (16 qts) of yellow pea soup each winter, I've no
idea what it's called other than mine. It's much more flavorful with
whole dried peas, so is green pea soup made with whole dried peas
rather than split peas. Use smoked ham hocks or ham bones to flavor,
not overpowering bacon... bacon makes it bacon soup, NOT pea soup.