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Potage De Pois Et Jambon Recipe

Ingredients

How to make it

  • How to make it.
  • 1. Fry the onions & bacon or ham a bit, to bring out the flavor. The onions should be light brown.
  • 2. Put everything in the Crock Pot, set it on low and wonder off for eight hours or so. On high it should be ready in about six hours See Photo. If you’re doing stove top (Merde) use a thick bottomed pot, fry the onions & bacon in it & add everything else. Bring all the goodies to a boil & lower the heat so it just simmers. Simmer for two hours, stirring every half hour or so. Or, you could just go buy a Crock Pot.
  • 3. Check for doneness, the carrot seems to take the longest, and if it’s done, turn it off and let it cool a bit, say an hour or so.
  • 4. You can ladle the soup into your blender in two or three batches and puree it or you can break out the hand blender (immersion blender) and puree it in the pot. See Photo
  • Unless you’re feeding a crowed you will want to put some of this in the fridge. Get a container that will hold what you want to stash in the fridge and that will seal pretty good. Wash that & the ladle real good. Heat the soup back up to a simmer, turn off the heat & ladle the hot soup into the container. Seal it and let it cool, then put it in the fridge. The hot soup kills all the germs & it’s good for at least a week in the fridge, if not opened.
  • If I’m having this for dinner I usually have a tossed green salad & some rolls -English Muffins or garlic bread with it. Delicious total nutrition.
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  • lifter 8 years ago
    I'm Canadian, so the French Canadian of this varies a bit, not that you have a bad idea here.
    I use smoked pork hock, instead of ham, deboning it and skinning it, chopping fine. A litre or so of low sodium vegetable stock to start, with about a cup of dried green peas (for colour), stewed to softness, and then sort of blenderised. Add the meat, and bones (removing the bones after 20 minutes) and chopped celery, diced carrots, diced onion and pearl barley, dried yellow bean, stirring every 10-15 minutes at medium low heat, and adding garlic, seasoning, fresh chopped green beans and frozen green peas in the last several moments.
    I freeze ours in usable portions, so it gets reheated (in case anything isn't quite cooked), but its a bit different from yours, just a "regional" difference, with our much colder weather!
    Was this review helpful? Yes Flag

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