Recipe by SarahCooks
"Pea soup is very popular in Quebec, Canada. It is a staple of our kitchens, actually!"
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1 1/2 cups
dry whole peas
dry split peas
carrots, cut into 1 inch pieces
1 1/2 tablespoons
1 1/2 tablespoons
salt and pepper to taste
Didn't taste like what I am used to.
Yea, so this is like the recipe I grew up with, except better. I haven't found the whole dried peas yet (how big a difference does it make?) but I used some overgrown fresh peas from our garden. (I haven't tried it without the whole peas, dried or fresh so I can't compare.) Also, I added the savory in the last 15 minutes; I've learned the flavor is much richer that way.
Yummy, yummy, yummy...I ate this every day I was in Quebec City on my honeymoon and this recipe hit the spot, bringing back some great memories. It is still pretty hard to find salt pork here as well as whole dried peas for some odd reason. So, I used bacon instead...not the same, but closer than using ham. I will continue my quest for salt pork for the next time. Thank you Sarah for posting this recipe!
Of course I like this recipe.. It's mine!
* Percent Daily Values are based on a 2,000 calorie diet.
Sarah's Pea Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 312
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