French Canadian Pea Soup


1 lb. (2 1/4 cups or 500ml) BCP whole yellow peas
2 medium chopped onions
1 large chopped celery stalk
4 minced cloves garlic
2 medium grated carrots
1 bay leaf
1/4 cup chopped fresh sage*
1/4 cup chopped fresh parsley
6 strips bacon
1 tsp salt
8 cups (1.8 litres) water

* Dried sage can be substituted; use about 1 tbsp.


Rinse and drain the peas. Add them to a soup pot with the water and the bay leaf, and bring to a boil. Boil gently for 2 1/2 to 3 hours until peas purée, adding more water as required. Add carrot, sage and parsley to the soup mixture and continue simmering. In a skillet, slowly brown bacon strips. Remove when crisp. Add onion, celery and garlic to the bacon fat and cook over low heat until transparent. Transfer to the soup pot. Salt and pepper to taste. Cook slowly for an additional 1/2 hour and serve. Garnish with crisp bacon strips.


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