Pea soup is a traditional recipe cherished in many cultures around the world. Its origin dates back to ancient times, when legumes were a staple food due to their easy storage and high nutritional value. In Latin America, this soup may have different names depending on the country and region. For example, in Mexico and Central America, it is simply known as "sopa de chícharos" or "dry pea soup". In countries like Colombia and Venezuela, stews and soups with dried peas are also consumed, incorporating them into native recipes that reflect the local culinary diversity. This soup, besides being comforting and nutritious, is usually prepared in cold seasons or when a simple and tasty dish is sought.
Its preparation generally involves soaking the dried peas to soften them and then cooking them slowly along with aromatic ingredients like onion and herbs that add depth of flavor. The inclusion of salted bacon is a characteristic that adds a smoky touch and an interesting texture to the soup, balancing the softness of the peas. This recipe, which bears the name of Helen Gougeon, is a classic example of how home cooking can combine simple ingredients to create a delicious and nutritious dish.
How to prepare Helen Gougeon's Pea Soup
Ingredients:
Dried Yellow Peas, Butter, Onion, Coarse Salt, Salted Bacon, Water, Dried Sage, Salt and Black Pepper.
Wash the peas, removing any that are wrinkled.
Soak overnight in enough water to cover them.
Drain.
In a large pot, melt the butter.
Sauté the onion until slightly soft, approximately 2 minutes.
Add the peas, salt, salted bacon, water, and sage. Bring to a boil, cover, and simmer for 1 and a half hours, or until the bacon is tender.
Remove the bacon.
Continue cooking the soup, covered, until the peas are tender, approximately 30 minutes more.
Remove 2 cups of peas from the soup and pass through a sieve or mash.
Incorporate back into the soup.
Taste and adjust seasoning, adding salt and pepper as needed.
