Pea Soup
Pea Soup
Rating: (1 rated)
  • 1 1/2 cups (375 ml) dried yellow peas
  • 4 slices bacon, cut crosswise into small pieces (optional)
  • 1 piece pork rind, about 5 x 5 inches (13 x 13 cm) or meaty salty pork
  • 1 tablespoon (15 ml) olive oil
  • 2 carrots, diced
  • 1 leek, white part only, diced
  • 3 cups (750 ml) chicken broth
    • 2 cups (500 ml) cooking juices from Canadian-Style Simmered Ham or
    • 2 cups (500 ml) chicken broth
  • Preparation
  • Place the peas in a bowl. Add water to cover and soak at room temperature, about 4 hours or overnight. Add water as needed to ensure peas remain covered. Rinse and drain. Set aside.
  • In a saucepan over medium heat, brown the bacon and rind in the oil. Add the carrots and leek and sauté over medium heat for about 2 minutes. Add the broth, cooking juices, peas and bay leaf. Bring to a boil. Cover and simmer over low heat until the peas are tender, about 2 hours.
  • Remove the rind and bay leaf. Add the maple syrup. Add broth if necessary. Adjust the seasoning.
  • Description
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