From Jill Barron/Mana Food Bar
The archetypal comfort food of the Quebecois, this simple, spicy pea soup was a staple food of Canada’s early French settlers and later became ubiquitous as army rations during World War I. To this day, French-speaking Canadians are known jokingly as “pea soupers.” It’s often made with ham (and sometimes lard), but this soupe aux pois from Mana Food Bar chef Jill Barron, is vegan, and gluten-free.
Ingredients
1 pound dried yellow peas, washed til water is clear
1/2 cup olive oil
1 Spanish onion, peeled and diced
1/4 cup ground garlic
1 carrot, peeled and shredded
2 ribs of celery, shredded
1/2 teaspoon allspice, ground
2 tablespoons salt
1 teaspoon dried oregano
2 quarts vegetable stock
salt and pepper to taste
Preparation
Sweat onions and garlic in olive oil until fragrant. Add vegetables and spices, then add stock. Bring to a boil, then add washed peas and stir hard. Turn heat down to low and cook unti peas are done; stir often! Add more stock if needed, the peas tend to sink and scorch. Taste and add salt and pepper if needed. Serve.