Traditional Pea Soup

 

                If by pure chance you cooked a whole ham the day before, collect the cooking juices and replace this delicious liquid with the chicken broth. The best kept secret of traditional Quebec pea soup.

For 6 servings

• 250 ml dried yellow peas
• 1 onion, quartered
• 2 carrots, cut into chunks
• 2 celery stalks, cut into chunks
• 15ml butter
• 100 g smoked pork belly, cut in 4
• 1 bay leaf
• 1.25 liters chicken broth
• 5 ml savory
• Salt and pepper

1. The day before, soak the yellow peas in four times their volume of water and soak for a minimum of 4 hours; rinse and drain peas well before using.
2. In a food processor, combine the onion, carrots and celery, then chop everything to obtain small pieces.
3. In a large saucepan, melt the butter and sauté the vegetables for 5 to 6 minutes; add the pieces of pork belly and continue cooking for 2 minutes.
4. Add the yellow peas, bay leaf, chicken broth and savory; season, cover and simmer for 1 hour over low heat.
5. Remove the 4 pieces of pork belly, cut them into small cubes and return to the soup; continue cooking for 10 minutes and serve.

BON APPÉTIT