Soupe Aux Pois Recipes

Steps:

• 1. Soak the peas in the water for about 4 hours or overnight. Drain and set aside.
• 2. In a bowl of cold water, soak the salt pork for 15 minutes. Drain and set aside.
• 3. In a large stock pot, brown the onions in the butter. Add the carrots and celery. Continue cooking for 5 minutes, stirring frequently.
• 4. Add the water, drained peas, meat and bay leaves. Bring to a boil. Cover and simmer over low heat for 2 hours and 30 minutes to 3 hours or until the peas are tender.
• 5. Remove and discard the bay leaves. Remove the meat from the fat of the salt pork, chop into small dice and return to the pot and cook until heated through.
• 6. Add the savory, season with salt and pepper, and serve.

Steps:

• Put the split peas, onions, ham hock, 10 cups/ 2 1/2 liters water and bay leaves in a pot. Sprinkle with some salt and pepper. Bring slowly to a boil, skim any foam that rises to the surface, then simmer until the peas are tender, about 1 hour 30 minutes.
• Remove the ham bone, cut off the meat and dice small. Put the meat back in the soup, adding the carrots at the same time, and continue cooking until they are tender, about 20 minutes. Season the soup with salt and pepper, and serve.

Steps:

• Wash and sort peas; place in a large pot, bring to a boil.
• Remove from heat and let sit for 1 hour.
• Add salt pork, onion, celery, carrots, savory and 1 tsp salt.
• Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed.
• Remove salt pork; chop and return to soup.
• Season to taste with salt and pepper.

Steps:

• In large bowl, soak peas in 6 cups water for 12 hours or up to 24 hours. Drain and Rinse. Place in slow cooker.
• Add 6 cups water, ham bone, onion, celery, carrots, garlic, bay leaf and pepper. Stir to combine.
• Cover and cook on low until vegetables are tender, about 6 hours.
• Discard hambone and bay leaf.
• Mix red onions with vinegar.
• Ladle soup into bowls and garnish with spoonfuls of onion mixture.