Here’s a favourite that, most Canadians contend, hails from the French culinary traditions. It’s simple and hearty and just the thing to brighten up a lunch or suppertime menu as the dreary days of Winter drawn on, and on, and on… Make lots! My experience is, folks will want seconds!
What you need…
1 lb. / 500 g Leftover Ham , cubed small
1 medium Carrot, diced fine
1 stake Celery, diced fine
1/2 cup / 125 ml Onion, diced fine
2 cloves garlic, or more to taste, minced
2-3 tbsp. / 30-45 ml Olive or Canola Oil
1 cup / 250 ml Dried Yellow or Green Split Peas
1 Bay Leaf
1 tsp / 5 ml dried Savory
1 tsp. / 5 ml dried Thyme
1 tsp. dried Rosemary
Salt and Pepper to taste
What you do…
This is NOT a bean dish, as such. It is Pea Soup, and the Peas are somewhat smaller than beans so they do NOT need to be soaked overnight before use!
In a dutch oven or large saucepan, sauté Carrots, Onions, Celery and Garlic until soft usually when the Onions turn transparent.
Add Peas, Spices, Bay Leaf and 1 Tsp Salt and stir until all the peas are coated with Oil.
Add 4 cups / 2 L of Water and the Ham.
Cover, simmer and stir every 15 minutes or so until the Soup comes together. It should be Thick and creamy. This should take about 2 hours.
Discard the Bay Leaf. Nobody wants a mouthful of Bay Leaf! Taste for Salt and pepper and add more if needed.
Serve piping hot with toast fingers.
Make it soon and enjoy the dish that’s brought warmth and comfort to Canadians through many a long, cold winter…
~ Maggie J.