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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French-Canadian Pea Soup (Soupe aux pois) created by Meringue
Ready In:
3hrs
Ingredients:
7
Serves:
8
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ingredients

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directions

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

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  1. Wolfbird_NLCC
    Excellent base to work off of. Like any soup, it lends well to tweaking to use up what's in your fridge!
     
  2. Linda K.
    I only put 1 cup of peas, but I think it was only 6 cups of water, and it has been simmering all afternoon. When I go to stir it, the top is full of water
     
  3. jessicabelanger96
    Having a French-Canadian heritage, this recipe is the exact taste I was looking for! Thank you!
     
  4. Potluck
    The only thing I did different was I added 1 bay leaf, 1/4 cup parsley. A wonderful flavor. Reminds us of the Habitat canned pea soup from canada, we use to buy before this recipe..Thank U..
     
  5. Meringue
    French-Canadian Pea Soup (Soupe aux pois) Created by Meringue

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