Whole Yellow Pea Soup

A traditional Québec recipe. Serve with a good bread for a complete meal.

Whole Yellow Pea Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    + servings


Ingredients

  • Broth:

  • 1

    block salt pork, cut into strips

  • 1

    ham bone

  • 2

    smoked pork hocks

  • water or chicken broth

  • Soup:

  • 2

    lbs whole yellow peas - soaked overnight or for 10 hours

  • 3

    stalks celery, finely chopped

  • 2

    carrots, finely chopped

  • 2

    medium onions, finely chopped

  • 1

    teaspoon dried thyme

  • 1

    tablespoon Coleman dry mustard

  • salted herbs or salt

  • 2

    tablespoons butter

Directions

Method: Place salt pork, ham bone, and pork hocks in the pressure cooker. Cover with water or chicken broth. Place the lid on the pressure cooker and set for 45 minutes at 15 psi. Allow the pressure to release on its own. Remove and save all meat, discarding the bones. Pour broth into a large bowl. Drain peas and place in the pressure cooker. Add 12 cups of the prepared broth and remaining ingredients (except the salted herbs/salt). Reserve any left over broth. Stir to mix well. Place the lid on the pressure cooker and set for 45 minutes at 15 psi. Release the pressure quickly, stir soup and check peas for doneness. Add the reserved meats. Simmer a bit longer, if necessary. Add small amounts of reserved broth, if soup is too dry. Remove 2 cups of soup and pour into a blender. Blend until creamy. Add this back to the soup and stir well. Check the soup for seasoning and add salted herbs or salt to taste. Add 2 tablespoons butter and mix to melt.


Nutrition

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