1/2 Photos of French-Canadian Pea Soup (Soupe aux pois)
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.
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- 1Wash and sort peas; place in a large pot, bring to a boil.
- 2Remove from heat and let sit for 1 hour.
- 3Add salt pork, onion, celery, carrots, savory and 1 tsp salt.
- 4Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed.
- 5Remove salt pork; chop and return to soup.
- 6Season to taste with salt and pepper.
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Nutritional Facts for French-Canadian Pea Soup (Soupe aux pois)
Serving Size: 1 (294 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 222.8
- Calories from Fat 206
- Total Fat 22.8 g
- Saturated Fat 8.3 g
- Cholesterol 24.4 mg
- Sodium 419.7 mg
- Total Carbohydrate 2.4 g
- Dietary Fiber 0.6 g
- Sugars 1.1 g
- Protein 1.7 g
The following items or measurements are not included:
dried yellow peas