Soupe aux pois et au jambon à l’ancienne
Pea soup with old-fashioned ham
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  • Comfort food
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
25minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
2 hours15 minutes
L
6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Soups
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
25minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
2 hours15 minutes
L
6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Soups
Soupe aux pois et au jambon à l’ancienne
Pea soup with old-fashioned ham
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
25minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
2 hours15 minutes
L
6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Soups
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
25minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
2 hours15 minutes
L
6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Soups
[wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
  • 450 g whole yellow peas , dried, about 5 cups soaked
  • 75 g salted pork fat , cut into small cubes, about 125 ml
  • 4 yellow onions , finely chopped
  • 4 carrot(s) , finely diced
  • 4 stalk(s) celery , finely diced
  • 4 L chicken broth
  • 6 bay leaf(-ves)
  • 10 ml savory , grounded
  • To taste, pepper
  • 625 ml cooked picnic ham , diced
  • 450 g whole yellow peas , dried, about 5 cups soaked
  • 75 g salted pork fat , cut into small cubes, about 125 ml
  • 4 yellow onions , finely chopped
  • 4 carrot(s) , finely diced
  • 4 stalk(s) celery , finely diced
  • 4 L chicken broth
  • 6 bay leaf(-ves)
  • 10 ml savory , grounded
  • To taste, pepper
  • 625 ml cooked picnic ham , diced
[wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
  1. Soak yellow peas in water in a large bowl for at least 6 hours, but preferably overnight. Drain and set aside.
  2. In a large saucepan over medium-high heat, fry the pork fat and onions without browning them.
  3. Add carrots and celery and fry for 2 to 3 minutes.
  4. Add the peas, broth, and spices.
  5. Bring to a boil. Cover and simmer over low heat for 90 minutes.
  6. Add the ham and simmer another 30 minutes.
  7. Remove the bay leaves and pork fat cubes, if you choose, and then serve.