Subj : Re: Chili Bean Dip
To   : Shawn Highfield
From : Sean Dennis
Date : Thu Feb 27 2025 15:45:01

-=> Shawn Highfield wrote to Sean Dennis <=-

 SH> I've got the one you posted Sean.  Made it a few times and it's easier
 SH> for us due to the whole GF thing with Andrea and the condensed soups
 SH> all having flour in them. :(

My mom now has to avoid all dairy products.  She's beside herself about it.

 SH> I add a splash of Frank's to my bowl of it for a bit of a kick.

You put that s..tuff on everything!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: French Canadian Pea Soup
 Categories: Canadian, Soups, Vegetables, Pork
      Yield: 8 Servings
 
      1 lb Dried peas
      8 c  Water
    1/2 lb Salt pork-all in one piece
      1    Onion, large;chopped
    1/2 c  Celery;chopped
    1/4 c  Carrots;grated
    1/4 c  Parsley; fresh,chopped
      1    Bay leaf;small
      1 ts Savory, dried
           Salt and Pepper
 
  "Newfoundland Pea Soup is very similar, but usually includes more
  vegetables such as diced turnips and carrots, and is often topped with
  small dumplings. This soup is very good reheated.. The most authentic
  version of Quebec's soupe aux pois use whole yellow peas, with salt
  pork and herbs for flavour. After cooking, the pork is usually
  chopped and returned to the soup, or sometimes removed to slice
  thinly and served separately. Instead of fresh or dried herbs, herbes
  salees (herbs preserved with salt) are often used; they are available
  commercially or made at home. Pea soup remains a popular dish in
  restaurants where tourists enjoy a true taste of old Quebec. In some
  variations, a little garlic, leeks, other vegetables or a ham bone
  are added for flavour. For a thicker consistency (though this is not
  traditional) a cup or two of cooked peas can be pureed then returned
  to the soup."
  
  Wash and sort peas; soak in cold water overnight. Drain and place in a
  large pot; add water, parsley, salt pork, onion, celery, carrots,
  parsley, bay leaf, savory and 1 tsp salt. Bring to a boil; reduce
  heat and simmer until peas are very tender, about 2 hours, adding
  more water if needed. Remove salt pork; chop and return to soup.
  Discard bay leaf. Season to taste with salt and pepper.
  
  The First Decade chapter in A Century of Canadian Home Cooking
 
MMMMM

-- Sean

.... The boss said "Leave an emergency # while on vacation." I wrote "911".
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