Friday, May 8, 2009

Hotel Frontenac Yellow Pea Soup

Our family roots reach to Quebec where cold winters inspired this soup. The ingredients are usually on hand in the cupboard. Serve with crunchy croutons dropped in the soup just before serving. You can use either dried yellow peas or dried green peas.

Hotel Frontenac Yellow Pea Soup
Makes 6 Servings

2 cups dried yellow peas
8 cups chicken broth
2 cups carrot, diced
1 cup yellow onion, diced
1 cup smoked ham, diced
1/2 teaspoon allspice
pinch of cloves
salt and pepper to taste
croutons, for garnish
  • Place the peas in the colander and rinse under running water. Transfer to a 5 1/2 quart Dutch oven. Add the chicken broth, carrots, onion, ham, allspice and cloves. Simmer for 1 hour. Season to taste with salt and pepper.
  • Ladle into soup bowls and top with croutons.

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