French Canadian Pea Soup Soupe Aux Pois Recipes

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TRADITIONAL FRENCH-CANADIAN SPLIT PEA SOUP



Traditional French-Canadian Split Pea Soup image

This is my family's recipe for old-fashioned French-Canadian split pea soup (or soupe aux pois, as it's known in Quebec). Made with split peas, smoked pork, vegetables and herbs, it simmers on the stovetop all afternoon long to keep your house (and your belly) warm on cold winter days.

Provided by Isabelle Boucher

Categories     Main

Time 3h5m

Yield 8

Number Of Ingredients 10

2 tbsp butter
1 onion, diced
1 large carrot, peeled and sliced
10 cups water
1 lb dried yellow split peas
1 smoked ham hock (~ 1 lb)
2 bay leaves
1 tsp dried thyme
1 tsp dried savoury
Salt and pepper to taste

Steps:

  • In a very large heavy-bottomed pot set over medium-high heat, sweat the onions and carrots in butter for 5-7 minute, or until onions are soft and translucent.
  • Stir in water, split peas, ham hock, bay leaves, thyme and savoury. Bring the soup to a boil over high heat, then reduce the heat to low and simmer, covered, for about 2 1/2 to 3 hours, or until the peas are soft and begin to fall apart into a puree.
  • Remove the ham hock. Pull the meat away from the bone, and shred or chop into small dice. Set ham aside, and discard the bone. Remove bay leaves and discard these as well.
  • Taste soup, and adjust seasoning as needed with salt and pepper. For a very smooth soup, use an immersion blender to puree completely, or leave as-is for a chunkier texture. Stir chopped ham back into the soup, and serve immediately.

FRENCH CANADIAN PEA SOUP



French Canadian Pea Soup image

Traditionally made with a ham hock, this is a healthier and easier way to make this hearty soup. I sometimes add diced potato along with the carrots. Cette soupe aux pois est très délicieux! - Jenny Jones

Time 55m

Yield 4 servings

Number Of Ingredients 9

2 Tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, crushed
1 cup dried yellow split peas
4 cups water
1 bay leaf
1/4 teaspoon salt + pepper to taste
1/2 cup diced carrot

Steps:

  • In a medium soup pot, sauté onion, celery, and garlic in hot oil over medium-high heat for 3 to 4 minutes.
  • Add remaining ingredients (except carrots) and simmer, covered, for 35 minutes.
  • Add carrots and simmer, covered, an additional 10 minutes.

FRENCH CANADIAN PEA SOUP



French Canadian Pea Soup image

This authentic French Canadian recipe is a classic belly warmer and perfect for a cold day. Split-pea soup with a ham bone, ham hock or salt pork. Make it a vegetarian split-pea soup by leaving out the ham bone and using vegetable stock instead of water.

Categories     Side Dish     Canadian     Soups     Regional Cuisine

Time 2h

Yield 8

Number Of Ingredients 22

peas, dried
water
salt pork
onions
celery
carrots
parsley leaves
bay leaves
savory
salt
black pepper
peas, dried
water
salt pork
onions
celery
carrots
parsley leaves
bay leaves
savory
salt
black pepper

Steps:

  • This soup is excellent reheated. For a truly authentic version of Quebec's "soupe aux pois" use whole yellow peas, salt pork, and herbs. Outside fo Quebec, it tends to be difficult to find whole yellow peas so we typically have to settle for yellow split-peas. Alternatively to dried or fresh herbs, "herbes salees" (herbs preserved with salt) are frequently used; either home-made or purchased commercially. Pea soup prevails as a popular dish in restaurants where tourists can enjoy a true and authentic taste of old Quebec. If using whole dried yellow peas. Wash and sort the peas and soak in cold water overnight. Simply rinse before using, when using split-peas. Add the drained peas to a large pot; add the salt pork, onion, celery, carrots, parsley, bay leaf, savoury, water and 1 teaspoon of salt. Bring to the boil then reduce heat down to a simmer. Simmer over low heat, occasionally stirring, until the peas are very soft, about 2 hours. Add more water if needed. Remove the salt pork (if using); chop and return to soup. Discard bay leaf. Season to taste with salt and pepper. How to serve pea soup Following cooking, the pork is commonly diced and returned to the soup. Sometimes the pork or ham is removed, thinly sliced and served on the side or as a topping. Newfoundland Pea Soup Newfoundland Pea Soup is quite similar but typically includes more vegetables such as diced carrots and turnips, and the soup is often served topped with small dumplings. Split-pea soup with ham bone Use a ham bone or ham hock instead of the salt pork. Thick pea soup For a thicker consistency (although this is not traditional) a cup or two of cooked peas may be puréed then returned to the soup. Variations In some regional variations, garlic, leeks, different vegetables or a ham bone are added for flavor.

Nutrition Facts :

FRENCH-CANADIAN PEA SOUP (SOUPE AUX POIS)



French-Canadian Pea Soup (Soupe aux pois) image

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.

Provided by Eva99

Categories     Canadian

Time 3h

Yield 8 serving(s)

Number Of Ingredients 7

1 lb whole dried yellow peas
8 cups water
1/2 lb salt pork (or a ham bone)
1 large onion, chopped
1/2 cup celery, chopped finely
1/4 cup carrot, grated or chopped finely
1 teaspoon dried savory

Steps:

  • 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.

Nutrition Facts : Calories 222.9, Fat 22.9, SaturatedFat 8.3, Cholesterol 24.4, Sodium 419.8, Carbohydrate 2.4, Fiber 0.6, Sugar 1.1, Protein 1.7

SOUPE AU POIS A MEMERE (FRENCH CANADIAN PEA SOUP)



Soupe Au Pois a Memere (French Canadian Pea Soup) image

My grandmother's pea soup recipe. This one has been made and enjoyed over and over in this household. You can use the green peas or the yellow peas or a combination of both. You can use a ham bone in lieu of the salt pork if you prefer.

Provided by queenbeatrice

Categories     Weeknight

Time 2h10m

Yield 10 cups, 8 serving(s)

Number Of Ingredients 11

1 lb peas, dried
8 cups water
1/2 lb salt pork, all in one piece
1 onion, large chopped
1/2 cup celery, chopped
1/4 cup carrot, grated
1/4 cup fresh parsley leaves, fresh chopped
1 bay leaf
1 teaspoon savory, dried
salt
black pepper

Steps:

  • Wash and sort peas; soak in cold water overnight.
  • Drain and place in a large pot; add water, parsley, salt pork, onion, celery, carrots, parsley, bay leaf, 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. Discard bay leaf. Season to taste with salt and pepper.

Nutrition Facts : Calories 268.5, Fat 23, SaturatedFat 8.4, Cholesterol 24.4, Sodium 419.4, Carbohydrate 10.9, Fiber 3.6, Sugar 4.2, Protein 4.7

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Top Asked Questions

How do you make French Canadian pea soup?
French Canadian Pea Soup is made with whole yellow peas. Soak for 8 hours (overnight), rinse, boil for a few minutes, turn to simmer, and add your favourites. I often save a cup (3 big handfuls in our house) of chopped ham to put in 10 minutes before serving so the ham pieces have loads of flavour.
How to cook peas and carrots for Soup?
Wash and sort peas; soak in cold water overnight. Drain and place in a large pot; add water, parsley, salt pork, onion, celery, carrots, parsley, bay leaf, 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.
How to cook peas and pork loin soup?
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.
How to cook Ham and peas soup?
Put all the ingredients in a pot. Bring slowly to a boil, skim any foam that rises to the surface, then simmer until the peas are tender, about 1-1/2 hours. Remove the ham bone, cut off the meat, and dice small. Put the meat back in the soup, adding the carrots at the same time, and continue cooking until they are tender, about 20 minutes.

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