Sunday, February 3, 2013

Healthy Cooking club: Pea Soup / Soupe aux pois

We were very productive in Healthy Cooking club this Wednesday, making pea soup. The soup turned out tasty but the peas were still a little hard, even though we cooked the soup for an hour and a half. So, we recommend cooking the soup for at least 1 hour and 45 minutes or longer, testing for softness. 

While we waited for the soup to cook, we played a Healthy Cooking quiz (congratulations to the winners: Daagoden, Terry and William!) and some games.

Some of our photography club students took photos of the cooking process. Here is the yummy recipe and some pictures from the students:

Pea Soup

6 slices bacon
1 tbsp (15 mL) vegetable oil
1 large onion, finely chopped 
2 carrots and celery finely chopped 
2 cloves garlic, minced
2 bay leaves
1/2 tsp (2 ml) each, salt and pepper
4 cups (1 L) sodium-reduced chicken broth 
2 cups (500 ml) dry green or yellow split peas 

1.     Soak peas overnight in cold water.
2.     Rince peas.
3.     Chop bacon.
4.     In a pot, heat oil over medium-low heat; fry onion, carrots, garlic, bay leaves, salt, pepper and bacon, stirring occasionally, until vegetables are softened, about 5 minutes. 
5.     Add broth and peas.
6.     Bring to boil over medium-high heat.
Cover and simmer over medium-low heat until peas break down and meat is tender, about 1-3/4 hours. 


Soupe aux pois

6 tanches de bacon
1 c.à table (15 mL) huile végétale
1 gros oignon, finement coupé 
2 carottes et céleri finement coupé 
2 gousse d’ail émincées
2 feuille de laurier
sel et poivre au goût
4 tasse (1 L) bouillon de poulet réduit en sel

2 tasses pois secs 

1.     Laisser tremper les pois dans l’eau froide toute une nuit.

2.     Rincer et égoutter les pois.

3.     Trancher le bacon.

4.     Dans un chaudron, chauffer l’huile et frire l’oignon, les carottes, le céleri, l’ail et les feuilles de laurier.

5.     Saler et poivrer.

6.     Cuire jusqu’à ce que les légumes soient tendres (environ 5 minutes).

7.     Ajouter le bouillon et les pois.

8.     Amener à ébullition et cuire à feu moyen jusqu’à ce que les pois se brisent (environ 1h45).


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