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.

On 1/30/2016 1:56 PM, 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.

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.


> The other soups look good too. I'd go to that lunch.
I had been hearing about it for years. Some of us were talking about the
soups later and no one would commit to a favourite. They were all
excellent.

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

On 2016-01-30 4:53 PM, graham wrote:

>> 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


Since I started making it I cannot go back to the canned stuff.

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.