Text 30919, 84 rader
Skriven 2015-09-15 07:58:47 av Dave Drum (1:18/200.0)
  Kommentar till text 30902 av Dale Shipp (1:261/1466.0)
Ärende: Re: soups
=================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Lotsa ways. I invented a celery "soup" that M. Hoare assured me was
 DD> more properly a "potage" to use up some near binnable or else celery.

 ML> The French have numerous subclassifications for
 ML> liquid savories - potage being opaque, creme
 ML> having dairy or the equivalent, soupe having
 ML> a clear broth, with other things innumerable
 ML> such as bisque, etc. etc. Chaudiere is not
 ML> currently in use as far as I know. The Quebecois
 ML> have terminology that may or may not be similar.

 DD> The Froggish have classifications for many/most things.
 DD> Most of which are declasse'. I wonder how they'd classify
 DD> this ..........

 DS> I recall that when Ian visited with us here a number of years ago, he
 DS> remarked on how our version of split pea soup was so different from
 DS> what he would call a soup.  Our version is thick enough that it will
 DS> almost hold a spoon upright.

In the Americas, indeed anywhere outside of France, soup is a very broad
category - including bisques, chowders, broths, etc. The French seem to like to
split the hairs longitudinally.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: French Canadian Pea Soup
 Categories: Soups, Vegetables, Pork, Herbs
      Yield: 8 Servings
 
      1 lb Dried peas
      8 c  Water
    1/2 lb Salt pork; in one piece
      1 lg Onion; chopped
    1/2 c  Celery;chopped
    1/4 c  Carrots; grated
    1/4 c  Fresh parsley; chopped
      1    Turkish bay leaf
      1 ts Dried savory
           Salt & 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, savoury 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.
  
  Makes 8 Servings
  
  SOURCE: "The First Decade" chapter in "A Century of
  Canadian Home Cooking"
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "What kind of person doesn't let you have gummi bears?" -- Libba Bray
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