1 lb dried yellow peas
1 tbsp butter
1 large onion, chopped
1 tbsp salt
1 lb salt pork
12 cup water
1 tsp dried savory
1 pepper to taste
Directions
Place peas in a colander; rinse under running water. Put peas in a
large stockpot; cover with cold water and allow to soak overnight.
(If using split peas, there's no need to presoak.) Drain.
In a large pot, melt the butter and saute onion until softened, about
2 minutes. Add peas, salt, salt pork, water and savory. Bring to
boil; cover and simmer for about 1 1/2 hours or unntil salt pork is
tender. Remove pork; chop and turn to soup.
Continue simmering soup until peas are tender, about
30 minutes longer.
Remove 2 cups peas from soup and process in food processor; stir back
into the soup.
Adjust seasoning and serve.
Serves 6.
Servings: 6 servings
Canadian Pea Soup Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
It is actually possible to trace the history of written cooking instructions far back into ancient history, at least as far back into history as the Egyptians, and maybe further still. However, generally, these early recipes were just primitive hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to historians is a series of ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As we move into Roman times around 25BC a roman called Apicius compiled some scripts describing recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the early Romans used many herbs, including a few that will be familiar to modern cooks for example thyme, rue and asafoetida. During the following few centuries, the rich and powerful families of the West competed with each other to offer the best banquets, and as a consequence, the best cooks and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that cookery and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, verifying, and publishing recipes of the day. The revolution that is television gave us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Canadian Pea Soup recipe.
