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Article: It's pea soup season.(The Last Word)(Personal account)
- Article from:
- New Hampshire Business Review
- Article date:
- January 4, 2008
- Author:
CopyrightCOPYRIGHT 2008 Business Publications, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Winter is as much a jail sentence as a season. We're holed up inside trying to stay warm and busy, for me this means, stoking the fire, reading, sipping scotch and making pea soup.
An ancient food, pea soup has found renewed popularity with the comfort food movement. It is an ideal food for shut-ins. It is simple to make but takes a lot of time two days, if done right. With all this time looking over a pot, no wonder people improvise. The most unusual break from tradition is the use of pig's feet instead of a hambone.
I start with a fully cooked ham shank and a few bags of dry pebble-like split-peas. They come in yellow, which is consistent with ...
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Article: French-Canadian pea soup recipe sought
Sun-Journal Lewiston, Me.;
February 3, 2007 ;
700+ words
... ... dearly love the recipe for her Canadian pea soup. As I recall, it had cloves, allspice ... this one? I hope so, as it was the best pea soup I ever had. - Claire Holland, Peru ... others might enjoy cooking up a pot of pea soup from this French recipe found on the Internet ...
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