The Best
Pea Soup (The Best)
1. Bacon or lard
Although salt pork is traditionally used in pea soup, we chose bacon for this recipe. It adds a smoky flavour that lard simply does not have, and it helps to flavour the broth. Given that it’s already salted, avoid adding any salt to the recipe and only adjust the seasoning at the very end, if needed.
2. The pea-fect choice
The choice of peas isn’t a minor one. Many recipes tend to use split yellow peas, which become rather mushy, almost like a purée. Instead, we opted for whole peas, which hold up better when cooked and add more texture to the soup, even though they tend to cook more slowly.
3. Soak it all up
To avoid being left with hard peas even after they’ve been cooking for a while, try this soaking technique that uses baking soda in boiling water. In addition to reducing soaking time to just an hour (as opposed to overnight), this makes the peas very tender. Be sure to rinse well before cooking.
4. Much-needed rest
It’s normal for the soup to be very liquid once cooked, but after a period of rest, the peas will absorb a good part of the liquid. We suggest waiting until the next day to eat. This amount of time will allow the soup to thicken and reach the optimal consistency.
Want to cook a few more cozy soups and stews while the cold weather still hangs around? Check out our selection of recipes: