Split pea soup with bread crumble

soupe avec bacon

split pea soup

french version english version italian version (scroll down)

This is that time of the year that many Quebeckers eagerly wait, not only because the weather gets warmer and sunnier, but also because this is the time of the year where the maple tree sap starts flowing and it is transformed into the maple syrup. Like the name implies, sugar shacks are small cabins or groups of cabins where sap collected from sugar maple trees is transformed into maple syrup. At the end of March, sugar shacks open to public with their own “restaurants”, where everything is basically made with maple syrup, from the starter to the dessert (because maple syrup tastes good on everything!). Food is usually served family-style at a long table or offered as a buffet, and the menu is traditional and quite simple. Talking about the sugar shack menu, I have been asked by F.Ménard to reinterpret the traditional split pea soup using their bacon. Since we are talking about something that’s its already great as it is, I tried to stay true to the original recipe as much as possible. And so to kick the taste, I added some bacon to the soup, and to give just a bit of crunchiness to the soup I added a few tablespoons of salty crumble on top. The outcome is truly divine, and the recipe itself is very easy to prepare. In a few words guys, a must try!

Ingredients for about 4 people:

250 gr. split peas
80 gr. of bacon F.Ménard cut into small cubes
1 small golden onion,
1 small carrot
1 piece of celery
1 garlic clove
3 tbsp. of olive oil
About 1 liter of vegetable broth (or water)
2 slices of stale bread
Breadcrumbs
Parmesan cheese, grated
Olive oil
Salt and pepper

Steps:

Soak peas in cold water for at least 3 hours;
Finely chop the carrot, celery and onion and sauté with the garlic in a large saucepan with the oil;
Cook, stirring often for about 5-7 minutes, then add bacon;
Rinse the peas under running water and add them to the pan, cook for 2 minutes, stirring and then cover the peas with the warm vegetable broth;
Simmer over low heat until peas are tender and begin to break up (about 1 hour);
Meanwhile, toast both slices of bread and slice with a blender and then mix with breadcrumbs and grated cheese, a pinch of salt and pepper;
Sprinkle with olive oil and mix well with a fork;
Serve pea soup with crumble over and some more bacon (optional).

Soupe aux pois avec crumble salé

soupe aux pois

Ingrédients:

250 gr. de pois cassés
80 gr de bacon F.Ménard coupé en morceaux
1 petit oignon doré
1 petit carotte
1 morceau de cèleri
1 gousse d’ail
3 c. à soupe d’huile d’olive
Environ 1 litre de bouillon de légumes
2 tranches de pain de mie
Chapelure
Fromage parmesan râpé
Huile d’olive
Sel et poivre

Étapes:

Faire tremper les pois dans de l’eau froide au moins 3 heures;
Hacher finement la carotte, le céleri et l’oignon et les faire revenir avec l’ail dans une grande casserole avec l’huile;
Faites cuire en remuant souvent environ 5-7 minutes, puis ajoutez le bacon;
Bien rincer les pois à l’eau courante et ajoutez-les à la poêle, laisser cuire 2 minutes en remuant et puis couvrir les pois avec le bouillon de légumes chaud;
Laisser mijoter à feu doux jusqu’à ce que les pois soient tendres et commencent à se défaire (environ 1 heure);
Entretemps bien toaster les deux tranches de pain de mie et les émincer avec un mixeur et puis mélanger avec la chapelure et le fromage râpé, une pincée de sel et du poivre;
Saupoudrer le tout d’huile d’olive en mélangeant bien avec une fourchette;
Servir la soupe de pois avec du crumble au-dessus et, si vous le souhaitez ajoutez des morceaux de bacon.

Minestra di piselli spezzati con crumble croccante

sugar shack menu

Ingredienti per circa 4 persone: 

250 gr. di piselli spezzati
80 gr. di bacon (o pancetta) tagliata a cubetti
1 piccola cipolla dorata
1 piccola carota
1 pezzo di sedano
1 spicchio d’aglio
3 cucchiai di olio d’oliva
Circa 1 litro di brodo vegetale (o acqua)
2 fette di pane raffermo
Pangrattato
Parmigiano grattugiato
Olio d’oliva
Sale e pepe

Procedimento:

Mettete i piselli a mollo in acqua fredda per almeno 3 ore;
Tritate finemente la carota, il sedano e la cipolla e fateli rosolare con l’aglio in una grande casseruola con l’olio;
Cuocete mescolando spesso per circa 5-7 minuti, quindi aggiungete il bacon;
Sciacquate i piselli sotto l’acqua corrente e aggiungeteli alle verdure nella casseruola, cuocete per 2 minuti mescolando e poi coprite i piselli con il brodo vegetale tiepido;
Fate sobbollire a fuoco lento fino a quando i piselli non saranno teneri e inizieranno a disfarsi (circa 1 ora);
Nel frattempo tostate entrambe le fette di pane e tritatele con un frullatore, aggiungete un paio di cucchiai di pangrattato e di parmigiano grattugiato, poi un pizzico di sale e un pochino di pepe;
Aggiungete dell’olio d’oliva e mescolate bene con una forchetta;
Servite la zuppa di piselli tiepida con un’abbondante spolverata di crumble di pane.

maple syrup menu

Photos by Alison Slattery 

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