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Ingredients
- 2 cups (473 ml) of washed and drained peas
- about 10 cups (2.4 l) of cold water
- 1 1/2 lb (24 oz) of blank pork, rind removed and sliced 1/4 inch (6 mm)
- 1 carrot, cut into cubes
- 3 stalks of celery, finely chopped
- 1 large onion, finely chopped
- 1 1/2 teaspoon (7.5 ml) of salt
- 3/4 teaspoon (3.75 ml) of pepper
- 1 1/2 teaspoon (7.5 ml) of savory
- 2 tablespoons (30 ml) of finely chopped fresh parsley
- 1 bay leaf
- 2 tablespoons (30 ml) of base for chicken soup powder
Preparation
- Soak peas in cold water for 12 hours. Wash peas and drain.
- Chop the onion, celery and carrots finely. Put in a saucepan. Add cold water, the blank pork, rind removed and peas. Bring to a boil.
- Add half of the spices at the beginning and towards the end of cooking add the balance of spices. Cover and simmer over low heat, for about 3 hours or until peas are tender. Crush slightly preparation of soup with a potato masher, leaving the balance intact. This gives a perfect consistency. Serve.
Cook commentary
Makes 8-10 servings
* Be careful to the salt, only put the salt in last .You have the chicken powder (salted) and also salt on pork.
I cut the meat into cubes 1/4 inch, but I let the fat in block to remove it at last once the soup is over.
Photo: Franden
All comments (2)
zezet
Lucll
J'ai utilisé des pois de marque Clic avec la recette de Franden et se fût une réussite totale.
Merci pour cette belle et délicieuse recette.