MY COOKBOOK

MY COOKBOOK
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21.3.11

CANADIAN PEA SOUP


Canadian pea soup made from dried green peas is a British thing. Quebeckers prefer the yellow variety. Made from dried yellow peas and seasoned with savory is what we call French Canadian Pea Soup. Savory is a European herb its taste is somewhere between mint and thyme. But thyme, marjoram, or sage can also be used in pea soup. I added a bit of Herbs de Provoncale. Provoncale herb is a French mixture that could include basil, fennel, lavender, marjoram or mint, rosemary, savory, sage, and thyme. So it becomes a matter of taste seasoning Canadian pea soup. What we all seem to agree on is that pea soup should always be served the day after it’s made.

1/3 cup dried green peas
100 g salt pork or meaty ham bone
5-1/2 cups water
1-1/2 medium onions
1 carrot, diced
2 bay leaves
1/2 tsp dry savory
1 pinch of Herbs de Provencale
1 pinch of thyme
pepper

• Soak the peas overnight and drain.
• Place all ingredients into a medium sized pot.
• Bring to a boil and boil for 2 minutes.
• Remove from heat and let stand for 1 hour.
• Bring to a boil again.
• Lower the heat, cover and simmer for 1 hour or longer until peas are tender.
• Let the soup cool.
• Remove the ham bone and the bay leaves.
• Cut the lean bits off the bone and chop them into tiny peaces.
• With a slotted spoon remove the carrots and chop these too.
• With a potato-masher coarsely mash the peas. [Do not blend smooth]
• Test for salt. Depending on the ham bone used, you may not need to add salt.
• Add the finely chopped ham and the carrots back to the soup.
• Cover and place in the refrigerator for the night.
• Reheat the following day and serve with a crusty bun or slice of rustic bread.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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