---------- Recipe via Meal-Master (tm) v8.01
       Title: French Canadian Pea Soup
  Categories: Canadian, Soups/stews, Vegetables, Pork/ham, French
       Yield: 1 servings
       1 lb Dried peas                        1/4 c  Carrots;grated
       8 c  -Water                            1/4 c  Parsley; fresh,chopped
     1/2 lb Salt pork-all in one piece          1    Bay leaf;small
       1    Onion, large;chopped                1 ts Savory, dried
     1/2 c  Celery;chopped                           -Salt and Pepper
   “Newfoundland Pea Soup is very similar, but usually includes more
   vegetables such as diced turnips and carrots, and is often topped with
   small dumplings. This soup is very good reheated.. The most authentic
   version of Quebec’s soupe aux pois use whole yellow peas, with salt pork
   and herbs for flavour. After cooking, the pork is usually chopped and
   returned to the soup, or sometimes removed to slice thinly and served
   sepaprately. Instead of fresh or dried herbs, herbes salees (herbs
   preserved with salt) are often used; they are available commercially or
   made at home.
     Pea soup remains a popular dish in resturants where tourists enjoy a true
   taste of old Quebec. In some variations, a little garlic, leeks, other
   vegetables or a ham bone are added for flavour. For a thicker consaistency
   (though this is not traditional) a cup or two of cooked peas can be pureed
   then returned to the soup.”
   Wash and sort peas; soak in cold water ovvernight. Drain and place in a
   large pot; add water, parsley, salt pork, onion, celery, carrots, parsley,
   bay leaf, savory and 1 tsp salt. Bring to a boil; reduce heat and simmer
   until peas are very tender, about 2 hours, adding more water if needed.
   Remove salt pork; chop and return to soup. Discard bay leaf. Season to
   taste with salt and pepper. MAKES 8 SERVING: SOURCE: “The First Decade”
   chapter in _A Century of Canadian Home Cooking_