French Canadian Pea Soup
My heritage is French Canadian, through and through. But this recipe didn't come from my family. Again, I can't be sure just WHERE I picked this one up, but it's an excellent soup recipe--just right for those cold winter days.
Cover a large meaty ham bone with cold water and add freshly ground pepper.
Add:
1-1/2 cups finely chopped onion
1-1/2 cups finely chopped carrots
1-1/2 cups finely chopped celery
1 to 2 small bags of yellow split peas
1 bay leaf (remember to remove)
Simmer for 1 day, skimming off fat if necessary. Remove bone and take off any extra meat and add to soup. If you have any extra ham, it can be cubed and added to the soup. Season with salt, pepper and Worcestershire sauce. Reheat and serve. If soup is too thick my mom always added a tin of ready made 'Habitant' French Pea Soup or you could probably thin it with a bit of water. I offer Worcestershire as a seasoning to my family and I always put a few croutons on top.
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