Saturday, August 20, 2011

Old-Fashioned Quebec Pea Soup Recipe

As Father’s Day is now almost here, we are reminded that this was my dad’s favorite. Serves 6 or 7.

1 lb. salt pork, lean and fat
1 T. dry mustard
1 lb. dried peas
8 cups cold water
1 large onion, sliced thin
1 T. kosher salt
1/2 t. savory
1/4 t. dried mint
1/4 cup fresh parsley, minced
1 clove garlic, minced
1 can hominy corn
1 T. butter or margarine

V.S.P. Rub the salt pork with the dry mustard. Cover and refrigerate for 12 hours. Meanwhile, sort, wash, then soak the peas in cold water for 12 hours.

Place in a soup kettle the peas and their water, the pork, onion, salt, savory, mint, parsley and garlic. Bring to a boil, reduce heat, cover and simmer 3 to 4 hours or until peas are tender and the soup appears to be creamy. Add the hominy and simmer for 15 minutes.

Add the butter and garnish each serving with croutons. Serve hot.

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