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Quebec Pea Soup / Salted herbs
Quebec Pea Soup / Salted herbs
From: Another message from Rosemary! RWARREN@TOPAZ.CONCORDIA.CA
Date: Wed, 11 Aug 1993 13:13:08 -0500 (EST)
Source: _A Taste of Quebec_ by Julian Armstrong
Commentary as written in the book.
Pea Soup, Beauce Style (serves 8)
======================
This hearty soup is a specialty at Auberge Benedict Arnold in St. Georges.
It's the most requested dish of American visitors, says chef Renaud Jacques,
who was born in St. Elzear. In summer, he flavors it with fresh hrbs. The
rest of the year, he uses Quebec's favorite salted herbs (recipe follows).
Imperial
Ingredients
-----------
Metric
------
--------
2
2
1
1
1
1
1
8
2
cups
tbsp.
/2 cup
/4 cup
/4 cup
/2 lb.
dried white pea beans
butter
chopped onion
chopped leek, white part only
smoked ham, plus ham bone
salt pork
clove garlic
cold water
salted herbs (see below), rinsed in
cold water
500 ml / 450 g
25 ml
125 ml
50 ml
50 ml
250 g
1
cups
tbsp.
2 L
25 ml
Soak peas for at least 8 hours or overnight in water to cover; drain. Heat
butter in a large heavy hot and saute onion and leek just until tender. Add
peas, ham, salt pork (in one piece), garlic, water and salted herbs. Bring
quickly to a boil, lower heat, partly cover, and cook gently for 2-3 hours or
until peas are tender. Stir occasionally during cooking, adding more water if
necessary. Remove salt pork, cut in small pieces, then return to soup.
may be frozen.
Salted Herbs (5-6 cups / 1.25 - 1.5 litres)
============
Herbs preseved with vegetables and salt make a lively seasoning for soups --
particularly pea soup -- sauces, stews, and omelettes. A commercial brand,
Les Herbes Salees du Bas du Fleuve, is marketed by J.Y. Roy of St. Flavie and
can be found in Montreal specialty stores. This recipe comes from the Metis
district.
http://www.cs.cmu.edu/~mjw/recipes/soup/quebec-pea-soup.html (1 of 2) [12/17/1999 12:04:36 PM]
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