My Aunt Loraine’s recipe for this simple peasant soup from Charlevoix. Hearty, comforting, and even better the next day – a taste of my childhood.
2 cups shelled broad beans
1⁄4 - 1⁄2 cup pearl barley
1 onion, whole
1 medium carrot, whole
1 small turnip, whole
1⁄4 - 1⁄2 lb (113 - 225 g) piece salted pork, whole
3 tbsp Herbes Provencales
12 cups cold water
Sea Salt, to taste
Black Pepper, to taste
- Place first 7 ingredients in a large pot. Add water.
- Bring to a boil over medium-high heat and simmer 2 hours. Skim any fat that rises to the top.
- Remove onion, carrot, and turnip. Purée and return to soup, stirring to combine.
- Remove pork. Season with Salt and Pepper.