The recipe for this long-time French-Canadian favorite was contributed by Kateri Dupuis
PEA SOUP
1 pound dried green peas washed and drained (whole or split)
1 ham bone
1 large onion, chopped coarsely
3 peeled carrots, sliced in 1/2 inch thick pennies
1 stalk celery, leaves and all, washed
1 large bay leaf
3 chicken bouillion cubes
several pinches of summer savory --- preferably fresh
Put all ingredients in a five quart pot. Cover with water. Boil until peas are soft. This should take about 3 hours. Remove celery and discard. Remove ham bone and clean off any ham scraps, saving for later. Salt and pepper to taste. Put through a food mill or a blender for smoother soup. Add ham scraps.
20 February 1998