Pea Soup

The recipe for this long-time French-Canadian favorite was contributed by Kateri Dupuis




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