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A warming soup from people who understand the cold: French Canadian Pea Soup

signuplove7 blog 於 3 週前發表   人氣:26


When I was a kid in Detroit, our family was all about practical home cooking from fresh ingredients. One of the few prepared foods that was a regular part of the rotation came in a can: Habitant French-Canadian Pea Soup. And, you know, all these years later, I still love this soup—and, wonderfully, it still tastes the same: hearty, soothing, and delicious. It’s still a part of our lives, even though now, to buy it, we have to drive to Canada Air to water Heat Pump systems.

go-to-the-recipeSince we live in Chicago, this is not a practical approach. But of course you know what is: making it ourselves VRF system design.

This soup—sometimes called Quebecois penicillin—has been a staple of Canadian cooking for centuries. It’s simple to make, economical, healthy and very tasty. Aube Giroux, on her wonderful blog Kitchen Vignettes, writes about her mother preparing this soup. Her mother actually grew an array of heritage peas over many years, trying to find the ideal soup pea that captured the flavor she remembered from her own childhood. She eventually did find it: Darlaine peas, a variety that is still available from some specialist growers made in hongkong.

This recipe, which is a riff on Aube’s, can be prepared in two or three simple, meditative hours. It’s made with yellow split peas, which are actually mature whole peas. Their skins are removed, then the peas are split in half; this eliminates the need for soaking and shortens their cooking time. This recipe makes enough soup to serve four as a hearty meal. It can be doubled or tripled, and honestly, you might as well do that to have plenty of leftovers for later in the week. Try it. You too will want to make it a regular part of your life.

 


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