YELLOW PEA AND BURNT ONION SOUP
Portions : 4 to 8 - Preparation : 10 minutes - Cooking time : 3 hours 30 minutes
Ingredients
- 500 ml (2 cups) dried yellow peas
- 2 white onions, quartered
- 60 ml (4 tablespoons) olive oil
- 8 slices Quebec bacon, chopped
- 1 clove garlic, minced
- 1 bay leaf
- 1 carrot, brunoise
- 1 celery stalk, diced
- 125 ml (1/2 cup) white wine
- 1.5 L (6 cups) chicken stock
- 30 mL (2 tbsp.) savory, chopped
- Salt and pepper to taste
Preparation
- Soak the yellow peas in plenty of water for 5 hours.
- Preheat the oven, center rack to broil.
- Place the onions on an ovenproof tray lined with parchment paper or a silicone mat, coat with olive oil and roast in the oven for around 10 minutes. Keep an eye on them, as they should turn a nice dark brown, almost burnt but not quite.
- Meanwhile, brown the bacon in a saucepan.
- Add the onions, garlic, bay leaf, carrot and celery.
- Deglaze with white wine and reduce by half.
- Add the chicken stock and drained yellow peas to the saucepan. Bring to the boil, then simmer over medium heat for 3 hours.
- Add the savory and check the seasoning.
