French Canadian Soupe Aux Quatorze Affaires (Pea Soup)
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Ingredients
| 1 lb. | salt pork, lean and fat | | 1 tbsp. | dry mustard | | 1 lb. | dried peas | | 8 cups | cold water | | 1 | lg. onion, sliced thin | | 1/2 tsp. | savory* | | 1/4 tsp. | wild or | | dried mint* | | 1/8 tsp. | thyme* | | 1/4 cup | fresh parsley, minced* | | 1 clove | garlic, minced | | 1 can | hominy corn | | 1 cup | dried bread chips | | 1 tbsp. | coarse salt* | | 1 tbsp. | butter |
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Instructions
Rub the salt pork with the dry mustard. cover and refrigerate for 12 hours. Meanwhile sort, wash, then soak the peas in the cold water for 12 hours.
Place in a soup kettle--the peas and their water, the pork, onion, savory, mint, thyme, parsley and garlic. Bring to a boil, cover and simmer from 3 to 4 hours, or until the peas are tender and the soup appears to be creamy. Add the hominy and simmer for 15 minutes. Add the bread chips, salt and the butter. Taste for seasoning and serve.
*These five ingredients may be replaced with 1/4 cup salted herbs.
The Canadiana Cookbook
Author's Comments
The true pea soup, slowly simmered to perfect goodness, was so named because fourteen ingredients had to be used to make it perfect. Part of these ingredients were the famous "herbes salees" which some still make. Freezing improves the robust pleasant texture and flavour of this soup.
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