A taste of francophone culture...

Today students in grades 3-8 sampled some pea soup, bannock with butter and jam and maple syrup! Here are some glimpses of the Grade 7-8 class!

 Here is the recipe used for the pea soup, below.

Bonne fin de semaine!

Mme Christensen

Pea Soup

2 1/4 cups dried split peas

8 cups water

Pea Soup

2 1/4 cups dried split peas

8 cups water

1 large onion

1 cup finely chopped celery

1/4 tsp pepper

1 smoked pork hock, 2 lbs. (try Miller's meats!) or 1 ham bone

3 medium carrots, chopped into small pieces

1-2 tablespoons summer savory

salt and maple syrup to taste

Heat peas and water to boiling in stock pot.  Boil uncovered 2 minutes; remove from heat and let stand one hour.

Stir in onion, celery and pepper.  Add pork hock/ham bone.  Heat to boiling; reduce heat and cover and simmer about 1 1/2 hours or until peas are tender.

Remove pork hock/ham bone; trim meat and cut into 1/2" pieces.  Stir ham and carrots into soup.  Heat to boiling.  Reduce heat; cover and simmer until carrots are tender and soup is of desired consistency, about 30 minutes. Add maple syrup and salt to taste.