Soupe aux pois
Soupe aux pois, from above
Non vegQuebec

Soupe aux pois

Yellow peas and salt pork simmered into a thick golden soup. Quebec's winter fuel for centuries.

180 minTime
21 gProtein each
mildSpice
8hPlan ahead. Soak for 8 hours first; the 180 minutes come after.
Habitant pea soup2 chapters · 1 min read

Make it your way

Grandma's wayWhole yellow peas simmered with salt pork and herbs.
The original
254kcalsame
21 gproteinsame
15 gfibresame
180minutessame

Quebec pea soup.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Dried white peas2¼ cups whole dried yellow peas, soaked overnight
Cooked hamsalt pork or a smoked ham hock
Onion1 large, chopped
Carrot2, diced
Celery2 stalks, diced
Bay leaf (indian bay leaf)2
Dried thyme½ tsp, or summer savory
Waterabout 10 cups
Saltto taste
Black pepper½ tsp

Method

3 steps
  1. 1Drain the soaked peas and put in a large pot with the ham, onion, carrot, celery, bay, herbs and water.
  2. 2Bring to a boil, skim the foam and simmer gently, partly covered, for 2 1/2 to 3 hours, stirring now and then.
  3. 3Lift out the ham, shred the meat and return it. Season with salt and pepper.
Serve it like this

Ladle into deep bowls with plenty of ham and black pepper on top. Serve with crusty bread and butter.

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Make it a meal

What goes with Soupe aux pois: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Tourtière120 min
On the side Jeera aloo30 min
On the side Bengali aloo dum40 min
To drink Kokum sharbat25 min
Something sweet Pouding chômeur55 min
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