Yellow Pea Soup
Maple syrup is big business in rural Quebec; it flavors many dishes, including this one.
- 2 cups whole dried yellow peas
- 1 teaspoon baking soda
- 1 small rutabaga, peeled and grated
- 1 carrot, peeled and grated
- 1 leek, trimmed, cleaned, and finely chopped
- 1 small yellow onion, peeled and chopped
- 1/4 pound salt pork
- 1/4 cup minced fatty bacon
- 2 tablespoons grade B maple syrup
- Freshly ground black pepper
- 12 cups cold water
- 1 tablespoon dried or chopped fresh winter savory
Put peas and baking soda into a large pot, cover with cold water by 1 inch and bring to a boil over high heat. Boil for 5 minutes then drain into a colander and rinse under cold running water.
Return peas to pot, add rutabaga, carrot, leek, onion, salt pork, bacon and maple syrup, and season to taste with pepper. Add the cold water and bring to a boil over high heat, skimming foam that rises to the surface. Reduce heat to medium-low and simmer until peas and vegetables are very tender and soup has thickened, 2 to 2 1/2 hours. Add savory 30 minutes before soup has finished cooking. Remove salt pork and season soup with pepper just before serving.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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