Yellow Pea Soup
Maple syrup is big business in La Beauce; it flavors many dishes, including this one.
Yield: serves 8-10
- 2 cups whole dried yellow peas
- 1 tsp. baking soda
- 1 small rutabaga, peeled and grated
- 1 carrot, peeled and grated
- 1 leek, trimmed, cleaned, and finely chopped
- 1 small yellow onion, peeled and chopped
- 1⁄4 lb. salt pork
- 1⁄4 cup minced fatty bacon
- 2 tbsp. grade B maple syrup
- Freshly ground black pepper
- 1 tbsp. dried or chopped fresh winter savory
- Put peas and baking soda into a large pot, cover with cold water by 1'', and bring to a boil over high heat. Boil for 5 minutes; then drain into a colander, and rinse under cold running water.
- Return peas to pot, add rutabagas, carrots, leeks, onions, salt pork, bacon, and maple syrup, and season to taste with pepper. Add 12 cups cold water, and bring to a boil over high heat, skimming foam that rises to the surface. Reduce heat to medium-low, and simmer until peas and vegetables are very tender and soup has thickened, 2–2 1⁄2 hours. Add savory 30 minutes before soup has finished cooking. Remove salt pork, and season soup with pepper just before serving.