Quebec Pea Soup

• dried yellow peas, whole (split peas work if whole peas are not available)↗1 1⁄2 cups
• bacon or 1/4 lb salt pork, thickly sliced, diced↗1⁄4 lb
• yellow onion, diced↗1
• celery, diced↗1
• chicken stock↗5 cups
• carrots, diced↗2
• bay leaf↗1
• dried savory1⁄2 teaspoon
• dried parsley↗1⁄2 teaspoon
• salt, to taste↗1⁄2 teaspoon
• pinch pepper, to taste↗1 pinch

Step-by-step instructions

1. 1

   Wash peas and soak them in water overnight, for at least 8 hours.

2. 2

   If using salted pork, cut in thick slices and boil in water for 10 minutes before dicing. In a large heavy-bottomed pot, fry bacon or pork until it starts to brown.

3. 3

   Add onion and celery and cook until soft.

4. 4

   Add chicken broth, drained peas, carrots, bay leaf, savory, and parsley. Bring to a boil. Let simmer for two to three hours, until peas are tender. Stir soup from time to time to prevent it from sticking.

5. 5

   Season with salt and pepper at the end.

6. 6

   Serve in bowls with parsley and heavy bread on the side.