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Pea Soup, Beauce Style (serves 8)

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.

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

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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