Another “W” for the boys!
Thursday was a great day to prepare another Canadian classic, pea soup. This was the first time I made pea soup and I must brag a little bit because it turned out great. Pea soup is a wonderful soup that is easy to make and warms the belly on a cold Canadian winter night. Some people say that pea soup was originally fed to French Canadian Troops during World War One and would improve the soldier’s performance on the battle field.
The preparation of pea soup is easy and painless. The process of cooking the peas takes some time but if you have nice book to read or something else to do the time should pass relatively quickly.
The first step is cooking the peas. For this you will need
5 pounds of peas
1 stick of celery
5 Bay leafs
4 Cloves of garlic
Cook all of these together in a large pot for approximately 1-2 hours or until the peas are cooked. After this is done you strain the peas into a large bowl and let sit while you prepare the rest. Also at this point you discard the carrots, celery, bay leafs and ham bone, those simply provide flavor to your peas.
The next batch of ingredients includes
4 Litres of chicken stock
2 Diced white onion
4 Cloves of garlic chopped
4 Carrots chopped
4 Celery ribs chopped
¼ Pound of double smoked bacon
Combine all of these ingredients in a large pot and bring to a simmer. Once simmering add the peas and let cook for no longer than 30 minutes. Add some fresh dill and pepper and voila. This recipe makes 13 litres of soup. Perfect for freezing and goes well with a baguette. If you have any questions please feel free to ask. I hope you enjoy this recipe.