French-Canadian Pea Soup (Soupe aux pois)

5.0(7)

A traditional dish for Fridays (a legacy from Quebec's religious past). After cooking, I like to remove about half the peas and puree them in order to thicken the soup. I use a ham bone or pork hocks instead of salt pork. The savoury is essential to get the right flavour. You can also soak the peas overnight instead of using the quick-soak method.

by Eva99·published 2003-07-24

Open original recipe

Canadian

Servings

8 serving(s)

Total time

prep 1h

Calories / serving

223 kcal

Ingredients (7)

serves

1 lb whole dried yellow peaspeas
8 cups waterwater
1/2 lb salt pork (or a ham bone)salt
1 large onion, choppedonion
1/2 cup celery, chopped finelycelery
1/4 cup carrot, grated or chopped finelycarrot
1 teaspoon dried savory

Instructions (6 steps)

01Wash and sort peas; place in a large pot, bring to a boil.
02Remove from heat and let sit for 1 hour.
03Add salt pork, onion, celery, carrots, savory and 1 tsp salt.
04Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed.
05Remove salt pork; chop and return to soup.
06Season to taste with salt and pepper.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.