CHEF JEFF: One Byte At A Time — Pea Soup, Quebec-Style
I like hearty soups. They can be full of all kinds of vegetables ― and meat (or not), too. It doesn’t matter. Usually, no two soups of mine are alike, since I save all sorts of vegetable stock ― i.e. liquid from mashed potatoes or any vegetables that have been steamed, blanched, etc. ― as well as broth made from chicken, beef or wild game …