Split Pea Soup, a French Canadian Classic
|Split yellow peas|
When I posted this recipe in 2006, it caused a fair amount of discussion (see below). Is real French Canadian pea soup made with yellow or green peas? There is no difference in the taste, and in my opinion, really no difference in which color split pea you choose for your soup. Read more about split peas here.
|Split green peas|
The authors use split green peas for their "Canadian French Pea Soup" recipe and white split peas - does that mean yellow? - in a Quebec version. It's obviously a matter of personal preference. Bottom line is: It really doesn't matter. I like green better, but I tried the recipe below with yellow peas and it works jsut fine.
Easy Split Pea Soup
- 10 cups water
- 24 ounces dried split peas
- 1 medium onion, finely chopped
- 2 large carrots, finely chopped
- 1 ham bone, with some meat still on it
- 3 bay leaves
- 1 tablespoon peppercorns
- 1 teaspoon allspice
- 1 clove garlic, minced
- 2 cups chopped ham
- 1/3 cup skim milk
- salt and black pepper, to taste
|Made with yellow peas|
Simmer 3-4 hours on very low heat until the peas have completely disintegrated and the soup is smooth; you may want to scoop out some of the peas and place them in a blender for extra smoothness. Remove the bay leaves. Add the milk and season.
Allow the flavors to marry overnight before serving.
My mother served pea soup for lunch with a sandwich, probably ham spread. In our high school hot lunch program, pea soup was always served with peanut-butter sandwiches on white bread, but I prefer it with egg salad on whole grain. Johnny-cake, or cornbread is a more traditional pairing.
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