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French Canadian Pea Soup Recipe

Ingredients
1	pound	dried peas
8	cups	water
1/2	pound	salt pork, all in one piece
1	each	onion, large, chopped
1/2	cup	celery, chopped
1/4	cup	carrots, grated
1/4	cup	parsley, fresh, chopped
1	each	bay leaf
1	teaspoon	savory, dried
1		salt, to taste
1		pepper, to taste
Directions:
Newfoundland Pea Soup is very similar, but usually includes more vegetables such as diced turnips and carrots, and is often topped with small dumplings. This soup is very good reheated. 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. Instead of fresh or dried herbs, herbes salees (herbs preserved with salt) are often used; they are available commercially or made at home. Pea soup remains a popular dish in restaurants where tourists enjoy a true taste of old Quebec. In some variations, a little garlic, leeks, other vegetables or a ham bone are added for flavour. For a thicker consistency (though this is not traditional) a cup or two of cooked peas can be pureed then returned to the soup. Wash and sort peas; soak in cold water overnight. Drain and place in a large pot; add water, parsley, salt pork, onion, celery, carrots, parsley, bay leaf, savory and 1 tsp salt. Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed. Remove salt pork; chop and return to soup. Discard bay leaf. Season to taste with salt and pepper.

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