Canadian Split PEA Soup
It is cold and winter and windy; even your bones feel chilled and you need something hot and hearty to bring warmth to your body and a smile to your soul. This soup is just the ticket. You will need 1/2 pound salt pork and 1/2 pound lean Canadian bacon to make this soup…
Sort and rinse
1 pound dried yellow peas (I sometimes use the mixed yellow and green)
Place peas in a large soup kettle over medium high heat with
2 quarts water
Bring to a full boil and cook for 20 minutes.
Remove from heat
Drain, rinse and return to pot
8 cups water
1/2 pound salt pork cut into cubes
Bring to boil and reduce heat to simmer
Simmer for 40 minutes
Remove salt pork and set aside to drain
1/2 pound Canadian bacon cut into bite size pieces
2 cloves garlic minced
1 large onion diced medium fine
3/4 cup diced celery
1/3 cup coarsely grated carrot
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dried savory
1/4 tsp. paprika
Stir to combine and return to heat
Bring to full simmer, cover and simmer for 1 1/2 hours or until peas are very soft; older peas take longer to cook to soft. Stir occasionally to prevent sticking and scorching. Add more water a little at a time as necessary. You want this soup
to be a thick soup about the thickness of a thickened gravy or gruel.
Remove from heat and serve immediately in warm bowls with fresh baked corn bread on the side.
While soup is cooking chop and fry up the salt pork pieces to golden crisp to use as garnish on your soup when serving along with a sprig of parsley.