Classic Pea Soup Made With Fresh Peas

Considering that this was full of ingredients, I was a bit miffed at how little it made. The 2 of us had no trouble eating it all for lunch, along with a toasted English muffin each. However it did serve its purpose of using up the last of our fresh peas, which thanks to the hot, dry weather are not as sweet and tender as they once were. In fact, it has to be admitted that they were a little bit starchy.

The soup they made on the other hand was excellent, if a little skimpy. I modeled it on the classic Canadian pea soup made with dried peas in the winter, with quick-cooking bacon instead of ham. Like that soup it is pretty rib-sticking so I guess I should stop complaining. You could serve 4 rather small bowls as a starter, or do like we did and supplement it with some toast or a sandwich.


4 small or 2 regular servings
20 minutes prep time NOT including shelling the peas

3 cups shelled peas (2 quarts when in the pods)
2 or 3 garlic scapes
1 1/2 cups ham or chicken stock
125 grams (1/4 pound) bacon
1 medium carrot
1 stalk of celery
1 small onion, with its greens
1 teaspoon rubbed savory
OR 2 teaspoons fresh savory finely minced
salt & freshly ground black pepper to taste

Shell the peas. Wash and trim the garlic scapes and chop them into pieces about the size of the peas.

Put the stock into a pot that will also hold the peas and bring it to a boil.

Chop the bacon finely, and put it in a medium-sized skillet. Fry it until quite crisp, stirring regularly.

Meanwhile, clean, trim and chop the carrot, celery, and onion. Keep the onion greens separate from the rest of the vegetables.

When the stock boils, add the peas and garlic scapes and boil them for 6 minutes.

When the bacon is crisp, lift it out of the pan and set aside, and cook the carrot, celery, and bulb part of the onion in it until softened and slightly browned. Keep the heat fairly low and cook them slowly, stirring often. Season with the savory.

When the peas and garlic scapes are done, lift them out of the stock with a slotted spoon and put them into the food processor with about half of the stock. Purée until quite smooth. Scrape the purée out into the pan of cooking veggies. Swish out the food processor with the remaining stock from cooking the peas and add that to the soup. Season with salt and pepper. Add about 2/3 of the bacon, and simmer for 5 or 6 minutes until fairly thick. Stir regularly.

Serve with the remaining bacon sprinkled over the top of the soup.




Last year at this time I made Basic Waffles.

Posted in: Ontario Food