Easy Pea-sy Spring Soup
Stir up some classic Canadian comfort food.
By Monda Rosenberg
2 (900 mL) containers chicken broth or 8 cups (2 L) chicken broth
2 cups (500 mL) dried green split dried peas or 450 g package
1 large onion, coarsely chopped
1 Tbsp (15 mL) dried leaf thyme
1/2 tsp (2 1/2 mL) salt
3 cups (750 mL) frozen green peas
Parsley and coriander, for garnish (optional)
Pour broth into a large saucepan and place over medium-high heat. Pour dried peas into a large colander and place under cold running water. Stir to rinse well. Immediately add to boiling broth along with onion, thyme and salt. When mixture comes to a boil, cover pan and adjust heat so liquid simmers. Cook 1 hour to soften peas, stirring occasionally.
Stir in frozen peas. (They will lose colour if cooked for a long time.) Increase heat to medium. Cover and continue cooking just until peas are soft, from 10 to 15 minutes.
Purée in batches in a blender. Taste and add more salt if needed, and consider adding a sprinkle of dried thyme just before serving.
Serve with spoonfuls of sour cream swirled into the soup and top with desired garnish, such as fresh parsley or coriander sprigs.
Makes 12 cups (3 L)
• Soup keeps well in the refrigerator for 4 to 5 days or in the freezer for up to 2 months.
• Classic Canadian pea soup is made with a ham bone or pork hock cooked with the peas. Smoked turkey drumsticks, which are much lower in fat, also add smoky flavour. Cook a whole drumstick in the soup for entire cooking time. Remove before puréeing soup. Peel off skin from drumstick and discard. Remove meat from bones, chop into small pieces and add to soup before serving.