I recently attempted to make a Quebec soupe aux pois, a hearty winter soup made with yellow peas and pork. I had a small bag of pork shoulder bones, leftover from a dinner party, that I was dying to use in a bean-based soup.

The yellow peas (soaked overnight) simmered in water with the pork bones until tender. I shredded the remaining pork into the broth, threw away the bones, and added carrots, celery, and onion, as well as plenty of hot pepper, cracked black pepper, a few bay leaves, chopped garlic, and some garam masala and tumeric (clearly this was not an authentic soupe aux pois). I pureed half the soup, and left the other soup intact, for a nice chunky texture. Huge bowls, sprinkled with cilantro and drizzled with olive oil, were the perfect accompaniment to my new favorite movie, Fletch. Now that is a very good movie!


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