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Author: Josie Varro
Church: Burnaby
Recipe Book: The Best From Josie's Kitchen
Publish Date: Unknown
Print Recipe Pin Recipe
Course Soup
Cuisine Canadian, French

Ingredients
  

  • 1 lb. Yellow Peas (Whole)
  • ½ lb. Salt Pork (Lean)
  • 4 quarts Water
  • 2 Leeks (Finely chopped)
  • 2 Carrots (Grated)
  • 2 Onions (Finely Chopped)
  • 1 cup Celery Stocks and Leaves (Finely Chopped)
  • ½ cup Parsley (Chopped)
  • 3 cloves Garlic (Minced)
  • 2 Bay Leaves (Large)
  • ¼ tsp. Sage
  • 1 tsp. Savory
  • ¼ tsp. Thyme
  • Salt (To Taste)
  • Pepper (To Taste)

Instructions
 

  • Soak Peas in cold water overnight. 
  • Combine Peas with Salt Pork and let 4 quarts of Water come to a boil.
  • Let boil a few minutes until a scum forms and remove the scum.
  • Add remaining ingredients and except Salt and Pepper. 
  • Simmer on low heat about 2 hours or longer until the Peas are cooked very soft and the water is reduced to about 2½ quarts. 
  • Remove Salt Pork and set aside.
  • Taste and season with Salt and Pepper if needed. 

Notes

If you don't like a watery soup,  take some of the peas out and process them in a blender before adding them back to soup.