Anissabo(Pea Soup -- Cree Style)

This is Cree cooking stripped to its essentials: green peas soaked until soft, then simmered in water with celery leaves, thyme, savory, and just enough salt and pepper to let the ingredients speak for themselves.

Hominy grits go in at the end, swelling and thickening the broth into something substantial and warming.

It’s humble, nourishing food that tastes like home, the kind of soup that’s been sustaining people through cold northern winters for generations.

Kitchen Tips

• Soak peas until soft: Two hours minimum (or overnight) ensures they cook evenly and don’t stay hard in the center.
• Cook until tender but firm: Peas should hold their shape, not turn to mush (test one before adding grits).
• Add grits last: Stir them in after peas are done so you can control the thickness.
• Adjust water as needed: If the soup gets too thick, thin it with more water while simmering.

Variations

• Add smoked meat: Stir in diced ham or bacon for smoky richness.
• Use split peas: Swap whole peas for split peas for a smoother, quicker-cooking version.