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LOCATION: Recipes >> Soups >> Pea Soup, Beauce Style (serves 8)

Print this Recipe    Pea Soup, Beauce Style (serves 8)

Imperial Ingredients Metric
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2 cups dried white pea beans 500 ml / 450 g
2 tbsp. butter 25 ml
1/2 cup chopped onion 125 ml
1/4 cup chopped leek, white part only 50 ml
1/4 cup smoked ham, plus ham bone 50 ml
1/2 lb. salt pork 250 g
1 clove garlic 1
8 cups cold water 2 L
2 tbsp. salted herbs (see below), rinsed in 25 ml
cold water

Soak peas for at least 8 hours or overnight in water to cover; drain. Heat
butter in a large heavy hot and saute onion and leek just until tender. Add
peas, ham, salt pork (in one piece), garlic, water and salted herbs. Bring
quickly to a boil, lower heat, partly cover, and cook gently for 2-3 hours or
until peas are tender. Stir occasionally during cooking, adding more water if
necessary. Remove salt pork, cut in small pieces, then return to soup.

may be frozen.

Salted Herbs (5-6 cups / 1.25 - 1.5 litres)

Herbs preseved with vegetables and salt make a lively seasoning for soups --
particularly pea soup -- sauces, stews, and omelettes. A commercial brand,
Les Herbes Salees du Bas du Fleuve, is marketed by J.Y. Roy of St. Flavie and
can be found in Montreal specialty stores. This recipe comes from the Metis

Imperial Ingredients Metric
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1 cup chopped fresh chives 250 ml
1 cup chopped fresh savory 250 ml
1 cup chopped fresh parsley 250 ml
1 cup chopped fresh chervil 250 ml
1 cup grated carrots 250 ml
1 cup chopped celery leaves 250 ml
1 cup chopped green onions 250 ml
1/4 - 1/2 cup coarse salt 50 - 125 ml

In a large bowl, combine herbs and vegetables. Layer 1" / 2.5 cm of herb
mixture in the bottom of a crock or glass bowl and sprinkle with some of the
salt. Repeat layers until all of the herb mixture and salt is used.

Cover and refrigerate for 2 weeks. Drain off accumulated liquid and pack herb
mixture into sterilized jars. Refrigerate until ready to use.


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