French Canadian Pea Soup Soupe Aux Pois Recipes

TRADITIONAL FRENCH-CANADIAN SPLIT PEA SOUP

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

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

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.

FRENCH-CANADIAN PEA SOUP (SOUPE AUX POIS)

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.

SOUPE AU POIS A MEMERE (FRENCH CANADIAN PEA SOUP)

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.