Wednesday, March 16, 2011

Recipe for Canadian Yellow Pea Soup



This is a soup recipe that my mother, bless her, used to cook up in the winter. And it feels like winter here although we are pretty close to Spring... we cook with Extra Virgin Coconut Oil in our family but you can use your fat of choice.



INGREDIENTS:
* 2 1/4 C. Yellow Split Peas
* 1 tsp. Baking Soda
* 2 T. Extra Virgin Coconut Oil
* 2 Leaks, washed well and sliced up
* 2 Carrots, scraped and sliced up
* 1 Turnip, sliced
* 1 clove Garlic, mashed
* 1 C. Water
* 2 T. thick tomato Puree
* 2 Bay Leaves
* 3 Cloves
* 1/4 tsp. Nutmeg
* 1/4 tsp. Marjoram
* 1/4 tsp. Tarragon
* Celtic Sea Salt, to taste
* Pinch White Pepper, fresh ground preferable

HOW TO PREPARE THE PEAS:
*Place the peas in a large bowl and sprinkle with Baking Soda (the Baking Soda will make the peas very creamy).
*Soak the peas overnight or from 8-10 hours-- no longer or flavour will be lost
*Rinse well under cold water
*Cover peas with water in pot and simmer for about 1 hour

HOW TO PREPARE THE VEGETABLES:
*In another large saucepan, saute the leeks, celery, carrot, turnip, and garlic for about 3 minutes.
*Add water, tomato puree, and seasonings.
*Cook until all vegetables are tender
*Combine vegetable mixture with split peas.
*Add more water if needed.
*Cook about 10 more minutes
*Adjust seasonings

This soup serves about eight and is delicious with corn bread.

2 comments:

mutuelle swiss life said...

VERY NICE

Cynthia said...

thank you! In my opinion, there is nothing so comforting as a bowl of pea soup!