Recipe makes 8 servings.
"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
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 separately.
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 restaurants 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 consistency (though this is not traditional) a cup or two of cooked peas can be pureed then returned to the soup."
Recipe source: "The First Decade" chapter in A Century of Canadian Home Cooking