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Starters & Sides

Traditional Pea Soup with Maple Nut Cranberry Crumble


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Ingredients

For the pea soup

2 carrots, diced

2 stalks of celery, finely sliced or chopped

1 onion, finely chopped

2 cloves of garlic, finely chopped

30 ml (2 tablespoons) vegetable oil

365 g (1 ¾ cups) dried split yellow peas

2 bay leaves

5 ml (1 teaspoon) dried savoury

5 ml (1 teaspoon) dried thyme

Salt and pepper

2L (8 cups) water

Fresh parsley (garnish)

 

For the maple nut cranberry crumble

100 g (1 cup) pecans or walnuts, roughly chopped

80 g (1/2 cup) Patience Fruit & Co Dried Sliced Cranberries, no added sugar

15 ml (1 tablespoon) maple syrup

15 ml (1 tablespoon) vegetable oil

Fresh parsley, snipped with scissors (optional)

Preparation time 30 minutes
Cooking time 1½ to 2 hours Portions 6 servings

Sugaring-off season is a time for traditional foods…. such as pea soup! To take the classic version to a whole new level, we suggest serving it with a maple nut crumble made with our dried cranberries with no added sugar.

If you’re not already a soup fan, you will be once you’ve tasted this. It’s so easy, and the whole family will love it. The dried cranberries with no added sugar give the soup a unique tangy balance. We’re positive you’ll enjoy it as much as we do!

So fill your thermos with pea soup as you head off for the ski hill, skating rink, etc.  Enjoy!

Ingredients

For the pea soup

2 carrots, diced

2 stalks of celery, finely sliced or chopped

1 onion, finely chopped

2 cloves of garlic, finely chopped

30 ml (2 tablespoons) vegetable oil

365 g (1 ¾ cups) dried split yellow peas

2 bay leaves

5 ml (1 teaspoon) dried savoury

5 ml (1 teaspoon) dried thyme

Salt and pepper

2L (8 cups) water

Fresh parsley (garnish)

 

For the maple nut cranberry crumble

100 g (1 cup) pecans or walnuts, roughly chopped

80 g (1/2 cup) Patience Fruit & Co Dried Sliced Cranberries, no added sugar

15 ml (1 tablespoon) maple syrup

15 ml (1 tablespoon) vegetable oil

Fresh parsley, snipped with scissors (optional)

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Steps

  1. For the pea soup
    Sauté carrots, celery, onion and garlic in oil in a soup pot for 8 to 10 minutes over low heat, until vegetables have softened.

  2. Add split peas, bay leaves and spices. Stir well and keep cooking for 2 minutes longer. Add water and bring to a boil.

  3. Turn heat down low and cover. Simmer for 1 ½ to 2 hours, till peas are tender and soup has thickened just the way you like it.

  4. For the maple nut cranberry crumble
    Meanwhile, sauté nuts in a dry pan over medium heat. Toast for 3 to 5 minutes – keep an eye out so the nuts don’t burn.

  5. Add dried cranberries with no added sugar, maple syrup and vegetable oil. Reduce for about 2 minutes or until nuts have begun to caramelize. Remove from heat and set aside to cool.

  6. Chop nuts and cranberries into coarse pieces. Add parsley.

  7. When soup is ready, remove bay leaves. Pour into bowls and garnish with maple nut cranberry crumble.

Une filiale de Fruit d'or

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