18th Century Recipes For Onion Pie And French Canadian Pea Soup Food
18TH CENTURY RECIPES FOR ONION PIE AND FRENCH CANADIAN PEA SOUP
Provided by Food Network
Categories main-dish
Time 2h23m
Yield serves 6 to 8
Number Of Ingredients 15
Steps:
- Prepare yeast dough and let rise. Put onions and oil in heavy pot or skillet, cover, and cook over medium heat until soft and beginning to brown (about 15 minutes). Fry bacon, drain, and reserve.
- Preheat oven to 375 degrees F.
- Press down raised crust dough and roll out to 1/4-inch thick. Line an 8 1/2 by 14-inch pan with the dough. Roll the edges down and tuck under to form an even 2-inch rim. Let crust recover about 15 minutes. Then spread bacon and onions evenly over the bottom. Beat the eggs until lemon colored and combine with sour cream. Spread over onions. Scatter caraway seeds on top. Bake for 30 to 40 minutes.
- For the French Canadian Pea Soup: Soak peas overnight and drain. Put all ingredients into the pot. Bring to a boil for 2 minutes. Remove and let stand 1 hour. Put back onto the heat and bring to a boil. Lower heat, cover, and simmer 1 hour or more until peas are tender. Add salt and pepper. Reheat before serving. Usually tastes better second time around.
CANADIAN HABITANT SOUP
My modification of Australian chef Huey's version of Canadian Habitant Soup! Posted for the 2005 Zaar World Tour. The preparation and cooking times below do not include the overnight soaking of the split peas.
Provided by bluemoon downunder
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place split peas, carrots, celery, leeks, onion, garlic, bacon, thyme, parsley and stock to cover in a large pot. Put lid on, bring to the boil and simmer rapidly for about 1 hour, or until the peas are very tender.
- Blend the soup and season to taste. Serve sprinkled with a little pepper with warm crusty rolls.
- Chef's Notes: Terrill has commented in her review that split peas do not need to be soaked. From my experience of using split peas, I would agree: I have never soaked split peas before, but that's what Huey specified in his recipe, and that bit I retained, though I have modified the recipe in other ways. Some people always salt eggplant before using it; others don't etc. etc.! So if you are making this recipe, feel free to decide on this point for yourself!
Nutrition Facts : Calories 505.6, Fat 25.2, SaturatedFat 8.1, Cholesterol 38.8, Sodium 685.4, Carbohydrate 47.5, Fiber 14.7, Sugar 10.5, Protein 23.4
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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.
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