Date: Wed, 11 Aug 1993 13:13:08 -0500 (EST)
Source: _A Taste of Quebec_ by Julian Armstrong Commentary as written in the book. Pea Soup, Beauce Style (serves 8) ====================== This hearty soup is a specialty at Auberge Benedict Arnold in St. Georges. It's the most requested dish of American visitors, says chef Renaud Jacques, who was born in St. Elzear. In summer, he flavors it with fresh hrbs. The rest of the year, he uses Quebec's favorite salted herbs (recipe follows). Imperial Ingredients Metric -------- ----------- ------ 2 cups dried white pea beans 500 ml / 450 g 2 tbsp. butter 25 ml 1/2 cup chopped onion 125 ml 1/4 cup chopped leek, white part only 50 ml 1/4 cup smoked ham, plus ham bone 50 ml 1/2 lb. salt pork 250 g 1 clove garlic 1 8 cups cold water 2 L 2 tbsp. salted herbs (see below), rinsed in 25 ml cold water Soak peas for at least 8 hours or overnight in water to cover; drain. Heat butter in a large heavy hot and saute onion and leek just until tender. Add peas, ham, salt pork (in one piece), garlic, water and salted herbs. Bring quickly to a boil, lower heat, partly cover, and cook gently for 2-3 hours or until peas are tender. Stir occasionally during cooking, adding more water if necessary. Remove salt pork, cut in small pieces, then return to soup. may be frozen. Salted Herbs (5-6 cups / 1.25 - 1.5 litres) ============ Herbs preseved with vegetables and salt make a lively seasoning for soups -- particularly pea soup -- sauces, stews, and omelettes. A commercial brand, Les Herbes Salees du Bas du Fleuve, is marketed by J.Y. Roy of St. Flavie and can be found in Montreal specialty stores. This recipe comes from the Metis district. Imperial Ingredients Metric -------- ----------- ------ 1 cup chopped fresh chives 250 ml 1 cup chopped fresh savory 250 ml 1 cup chopped fresh parsley 250 ml 1 cup chopped fresh chervil 250 ml 1 cup grated carrots 250 ml 1 cup chopped celery leaves 250 ml 1 cup chopped green onions 250 ml 1/4 - 1/2 cup coarse salt 50 - 125 ml In a large bowl, combine herbs and vegetables. Layer 1" / 2.5 cm of herb mixture in the bottom of a crock or glass bowl and sprinkle with some of the salt. Repeat layers until all of the herb mixture and salt is used. Cover and refrigerate for 2 weeks. Drain off accumulated liquid and pack herb mixture into sterilized jars. Refrigerate until ready to use.
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