Recipe - Canadian Pea Soup -- Whole Yellow Pea Soup

1 teaspoon Canola oil
1 White onion; chopped
One half cup Diced carrots
One half cup Diced turnips
Salt; optional
One fourth teaspoon Pepper; more or less
Parsley and fresh herbs;
finely chopped

PEAS
1 pound Whole dried yellow peas;
sorted and washed, split
peas may be substituted
2 qt Cold water; or more as
needed
2 teaspoon Hamflavored bouillon; or
more to taste

CANADIAN PEA SOUP is mild. It relies mostly on the salt pork for flavor.
Since we omitted the meat and substituted ham base (Better than Bouillon),
we compensated by doubling the vegetables and pan roasting them for more
flavor. For herbs, we used parsley, basil and sage. Marjoram and thyme
would be good.

1. Lightly carmelize the vegetables as follows. Heat a large sauce pan
(3qt). Add the oil and swirl to coat the bottom of the pan. Immediately
add the onion and sear, tossing or stirring for a minute or so. Add the
carrot and turnip dice and saute for about 3 minutes. Add salt and pepper
and cook a another minute or two, until the vegetables are softer and
aromatic.

2. Add the washed and drained peas to the pan. Pour in half the water and
add the ham base. Bring to a boil. After bringing the peas to a steady
boil, skim. Turn off the heat, cover, and let sit for 1 hour. (See the note
on soaking.)

3. Transfer to the crockery of a slow cooker. Add the rest of the water.
(Add more water as needed.) Cook on low for 8 hours. Add herbs during last
hour. Adjust salt, pepper and ham flavor. Serve unstrained. Good with fresh
and warm fresh bread for tearing and dipping.

[Per serving: 413 cals, 2.5g fat] (kitpath@earthlink.net)

SOAKING: This recipe uses a QuickSoaking method. Alternatively, soak 12
hours in water. Rinse well. Add presoaked peas to the soup; after bringing
the peas to a steady boil, skim. Turn off the heat and let sit for 5
minutes. Transfer to the crockpot.

ORIGINAL INSTRUCTIONS: Add One half teaspoon baking soda to the soaking water
when soaking overnight. Rinse well. Use 1/2pound salt pork. Cook on the
stove top, uncovered: 3 quarts water per 1pound peas, 1/2pound salt pork,
One fourth cup carrot, One fourth cup turnip.

Recipe by: NEW YORK TIMES COOKBOOK (1961) Craig Claiborne / Modified

Posted to EATLF Digest by Pat Hanneman kitpath@earthlink.net on Oct 06,
1998, converted by MM_Buster v2.0l.