|1 teaspoon||Canola oil|
|1||White onion; chopped|
|½ cup||Diced carrots|
|½ cup||Diced turnips|
|¼ teaspoon||Pepper; more or less|
|Parsley and fresh herbs; finely chopped|
|1 pounds||Whole dried yellow peas; sorted and washed, split peas may be substituted|
|2 quarts||Cold water; or more as needed|
|2 teaspoons||Ham-flavored bouillon; or more to taste|
CANADIAN PEA SOUP is mild. It relies mostly on the salt pork for flavor.
Since we omitted the meat and substituted ham base (Better than Bouillon), we compensated by doubling the vegetables and pan roasting them for more flavor. For herbs, we used parsley, basil and sage. Marjoram and thyme would be good.
1. Lightly carmelize the vegetables as follows. Heat a large sauce pan (3-qt). Add the oil and swirl to coat the bottom of the pan. Immediately add the onion and sear, tossing or stirring for a minute or so. Add the carrot and turnip dice and saute for about 3 minutes. Add salt and pepper and cook a another minute or two, until the vegetables are softer and aromatic.
2. Add the washed and drained peas to the pan. Pour in half the water and add the ham base. Bring to a boil. After bringing the peas to a steady boil, skim. Turn off the heat, cover, and let sit for 1 hour. (See the note on soaking.)
3. Transfer to the crockery of a slow cooker. Add the rest of the water.
(Add more water as needed.) Cook on low for 8 hours. Add herbs during last hour. Adjust salt, pepper and ham flavor. Serve unstrained. Good with fresh and warm fresh bread for tearing and dipping.
[Per serving: 413 cals, 2.5g fat] -(kitpath@...) SOAKING: This recipe uses a Quick-Soaking method. Alternatively, soak 12 hours in water. Rinse well. Add presoaked peas to the soup; after bringing the peas to a steady boil, skim. Turn off the heat and let sit for 5 minutes. Transfer to the crockpot.
ORIGINAL INSTRUCTIONS: Add ½ teaspoon baking soda to the soaking water when soaking overnight. Rinse well. Use ½-pound salt pork. Cook on the stove top, uncovered: 3 quarts water per 1-pound peas, ½-pound salt pork, ¼ cup carrot, ¼ cup turnip.
Recipe by: NEW YORK TIMES COOKBOOK (1961) Craig Claiborne / Modified Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Oct 06, 1998, converted by MM_Buster v2.0l.
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