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Ingredientes
- 1 lb Dry peas
- 8 c. -Water
- 1/2 lb Salt pork-all in one piece
- 1 x Onion, large,minced
- 1/2 c. Celery,minced
- 1/4 c. Carrots,grated
- 1/4 c. Parsley, fresh,minced
- 1 x Bay leaf,small
- 1 tsp Savory, dry Salt and Pepper
Direcciones
- "Newfoundland Pea Soup is very similar, but usually includes more vegetables such as diced turnips and carrots, and is often topped with small dumplings. This soup is very good reheated.. The most authentic version of Quebec's soupe aux pois use whole yellow peas, with salt pork and herbs for flavour. After cooking, the pork is usually minced and returned to the soup, or possibly sometimes removed to slice thinly and served separately. Instead of fresh or possibly dry herbs, herbes salees (herbs preserved with salt) are often used; they are available commercially or possibly made at home.
- Pea soup remains a popular dish in restaurants where tourists enjoy a true taste of old Quebec. In some variations, a little garlic, leeks, other vegetables or possibly a ham bone are added for flavour. For a thicker consistency
- (though this is not traditional) a c. or possibly two of cooked peas can be pureed then returned to the soup."
- Wash and sort peas; soak in cool water overnight. Drain and place in a large pot; add in water, parsley, salt pork, onion, celery, carrots, parsley, bay leaf, savory and 1 tsp salt. Bring to a boil; reduce heat and simmer till peas are very tender, about 2 hrs, adding more water if needed.
- Remove salt pork; chop and return to soup. Throw away bay leaf. Season to taste with salt and pepper.
- MAKES 8 SERVING:
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 396g | |
| Calories 232 | |
| Calories from Fat 13 | 6% |
| Total Fat 1.49g | 2% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 76mg | 3% |
| Potassium 928mg | 27% |
| Total Carbs 46.06g | 12% |
| Dietary Fiber 14.7g | 49% |
| Sugars 17.6g | 12% |
| Protein 12.19g | 20% |
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