Ingredients
Peas
- 500 gwhole dried yellow peas, soaked overnight
- or yellow split peas, unsoaked
Pork
- 300 gsalt pork, or a smoked ham hock
- or 200 g lardons
Vegetables
- 2onions, chopped
- 3carrots, diced
- 2 stickscelery, diced
- 1leek, optional
Broth
- 2.5 litreswater or light stock
- 2bay leaves
- 1 tspdried savory or thyme
- black pepper
To finish
- chopped parsley
- salt, only at the end
To serve
- crusty bread
- or with cretons and toast
Directions
- Soak the whole peas in plenty of cold water overnight, then drain and rinse them.
- Pick them over first for stones, which are surprisingly common in dried pulses. If the salt pork is heavily cured, blanch it first: cover with cold water, bring to a boil, and drain.
- Dice it and fry it in the pot until the fat renders and the pieces brown. Lift out some of the crisp pieces for the top if you like. Fry the onions, carrots and celery in that fat until softened.
- Cook the vegetables in the pork fat rather than in oil, which is where the character of the soup comes from. Add the drained peas, water, bay and savory. Bring it to a boil and skim any foam. Do not add any salt until the peas are fully cooked.
- Salt added early slows the softening of dried pulses considerably, and hard water has the same effect. Peas cooked in salted water can stay stubbornly firm for hours.
- Simmer, partly covered, for 2 hours to 2 hours 30 minutes. Stir occasionally and scrape the base, because peas settle and catch. Add hot water as it thickens, since the peas absorb a great deal. They are done when they are completely soft and creamy inside.
- Serve it in deep bowls with parsley and the reserved crisp pork. Serve crusty bread alongside, and at a cabane à sucre it comes with cretons, oreilles de crisse and everything else.
Technique
- Whole yellow peas are the traditional Québécois choice and are sold as pois jaunes entiers.
- It is a fixture of cabane à sucre meals in spring.
- Savory rather than thyme is the traditional herb.
Substitutions
- Yellow split peas, which need no soaking and give a smoother soup.
- A smoked ham hock in place of salt pork.
Variations
- Made with a ham hock, which gives more meat.
- Puréed smooth, which is the modern style.
- Made without pork, for a vegetarian version.
History
Soupe aux pois came with French colonists to New France, built on dried peas and salt pork that survived Atlantic crossings and long winters.
Frequently asked questions
What is Split pea soup?
Split pea soup is a soup & stew from Canada: yellow peas simmered with salt pork; habitant classic. Soupe aux pois came with French colonists to New France, built on dried peas and salt pork that survived Atlantic crossings and long winters.
How long does Split pea soup take to make?
Split pea soup takes 20 min plus overnight soaking of preparation and 2 hr 30 min of cooking. The recipe makes 8 servings. It is rated easy to make.
What can I substitute in Split pea soup?
Yes, within limits. Yellow split peas, which need no soaking and give a smoother soup. A smoked ham hock in place of salt pork.
What is the most important thing to get right in Split pea soup?
Soak the whole peas in plenty of cold water overnight, then drain and rinse them.
