Quebec Pea Soup / Salted herbs

From: Another message from Rosemary! RWARREN@TOPAZ.CONCORDIA.CA

Date: Wed, 11 Aug 1993 13:13:08 -0500 (EST)

Source:	_A Taste of Quebec_ by Julian Armstrong
Commentary as written in the book.

Pea Soup, Beauce Style	(serves 8)

This hearty soup is a specialty at Auberge Benedict Arnold in St. Georges. 
It's the most requested dish of American visitors, says chef Renaud Jacques,
who was born in St. Elzear.  In summer, he flavors it with fresh hrbs.  The
rest of the year, he uses Quebec's favorite salted herbs (recipe follows).

Imperial		Ingredients			Metric
--------		-----------			------

2 cups		dried white pea beans			500 ml / 450 g
2 tbsp.		butter					25 ml
1/2 cup		chopped onion				125 ml
1/4 cup		chopped leek, white part only		50 ml
1/4 cup		smoked ham, plus ham bone		50 ml
1/2 lb.		salt pork				250 g
1		clove garlic				1
8 cups		cold water				2 L
2 tbsp.		salted herbs (see below), rinsed in	25 ml
			cold water

Soak peas for at least 8 hours or overnight in water to cover; drain.  Heat
butter in a large heavy hot and saute onion and leek just until tender.  Add
peas, ham, salt pork (in one piece), garlic, water and salted herbs.  Bring
quickly to a boil, lower heat, partly cover, and cook gently for 2-3 hours or
until peas are tender.  Stir occasionally during cooking, adding more water if
necessary.  Remove salt pork, cut in small pieces, then return to soup.

may be frozen.

Salted Herbs	(5-6 cups / 1.25 - 1.5 litres)

Herbs preseved with vegetables and salt make a lively seasoning for soups --
particularly pea soup --  sauces, stews, and omelettes.  A commercial brand,
Les Herbes Salees du Bas du Fleuve, is marketed by J.Y. Roy of St. Flavie and
can be found in Montreal specialty stores.  This recipe comes from the Metis

Imperial	Ingredients			Metric
--------	-----------			------

1 cup		chopped fresh chives		250 ml
1 cup		chopped fresh savory		250 ml
1 cup		chopped fresh parsley		250 ml
1 cup		chopped fresh chervil		250 ml
1 cup		grated carrots			250 ml
1 cup		chopped celery leaves		250 ml
1 cup		chopped green onions		250 ml
1/4 - 1/2 cup	coarse salt			50 - 125 ml

In a large bowl, combine herbs and vegetables.  Layer 1" / 2.5 cm of herb
mixture in the bottom of a crock or glass bowl and sprinkle with some of the
salt.  Repeat layers until all of the herb mixture and salt is used.

Cover and refrigerate for 2 weeks.  Drain off accumulated liquid and pack herb
mixture into sterilized jars.  Refrigerate until ready to use.


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.