|
|
Article: Recipe Swap; Pass the soup, peas; 18th Century French Canadian Pea Soup
- Article from:
- Concord Monitor
- Article date:
- April 12, 2006
CopyrightCopyright 2006 Concord Monitor. Provided by ProQuest LLC. (Hide copyright information)
|
In response to Marianne Pano's request for a Canadian pea soup
recipe that uses whole yellow peas instead of split green ones,
Gisele Lecteur sent in this recipe for 18th Century French Canadian
Pea Soup from Old Fort Niagra. A very similar recipe was sent in by
Phyllis MacKown, who got it from the 1961 edition of the New York
Times Cookbook. The only real difference was that MacKown's recipe
called for parsnips in addition to the carrots.
18th Century French Canadian Pea Soup
1 pound yellow peas
pound salt pork or ham bone
2 quarts water
Related newspaper, magazine, and journal articles:
|
|
Article: Prosciutto turns pea soup into an adult treat
Concord Monitor;
January 26, 2005 ;
475 words
...The timing for making split pea soup couldn't have been better! This weekend ... magic words, "I usually don't like pea soup, but I like this," she went home with a quart. To counteract a pea soup's tendency to have the consistency of ...
|
|