Pea Soup Beauce Style
A classic Quebec pea soup with dried white beans, smoked ham, and salt pork simmered for hours — the most requested dish at Auberge Benedict Arnold in St. Georges.
FrenchPorkIntermediate180 minBy Northstar
Ingredients
Servings
8
- 2 cup dried white pea beans
- 2 tbsp butter
- 0.5 cup chopped onion
- 0.3 cup chopped leek, white part only
- 0.3 cup smoked ham, plus ham bone
- 0.5 lb salt pork
- 1 clove garlic
- 8 cup cold water
- 2 tbsp salted herbs or fresh herbs, rinsed
Instructions
- 1
Soak peas for at least 8 hours or overnight in water to cover; drain.
- 2
Heat butter in a large heavy pot and sauté onion and leek just until tender.
- 3
Add peas, ham, salt pork (in one piece), garlic, water, and salted herbs.
- 4
Bring quickly to a boil, lower heat, partly cover, and cook gently for 2–3 hours or until peas are tender. Stir occasionally, adding more water if necessary.
- 5
Remove salt pork, cut into small pieces, then return to soup. Serve hot.
Tags
soupfrenchhamtraditionalamericanpeaquebeccanadian