Old Fashioned Quebec Pea Soup 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.

QUEBEC-STYLE YELLOW SPLIT PEA SOUP

Steps:

• Trim off and discard skin from ham hocks.
• In a large soup pot or Dutch oven, melt butter over medium heat. Add carrots, celery and onion. Cook, stirring regularly, until softened, about 10 minutes.
• Stir in dried split peas, bay leaf ,savory and thyme. Cook, stirring, for about 2 minutes.
• Stir in chicken broth and water. Add the ham hock. Bring to a boil, then reduce heat to medium-low, cover the pot and simmer, stirring occasionally, until the peas are very soft and soup is thickened, about 1 1/2 - 2 hours. *NOTE: You may need to add additional water or stock if soup gets too thick.
• PICK OUT AND DISCARD BAY LEAF and remove the ham hock to a plate. *Note: I prefer a thicker soup, so I blend just a bit of the soup with an immersion blender or blender. Just do a quick blend (or blend just a cup of the soup. You don't want a completely pureed soup. You want it to retain most of it's texture, but the bit of pureed soup will incorporate with the broth for a thicker soup.)
• Let ham hock cool slightly, then remove any meat on the hock and add it back to soup. Discard the fat and bone from the hock.
• Stir to combine meat with soup. Taste and generously season with salt and pepper, to taste.

QUEBEC PEA SOUP

Steps:

• Wash peas and soak them in water overnight, for at least 8 hours.
• If using salted pork, cut in thick slices and boil in water for 10 minutes before dicing. In a large heavy-bottomed pot, fry bacon or pork until it starts to brown.
• Add onion and celery and cook until soft.
• Add chicken broth, drained peas, carrots, bay leaf, savory, and parsley. Bring to a boil. Let simmer for two to three hours, until peas are tender. Stir soup from time to time to prevent it from sticking.
• Season with salt and pepper at the end.
• Serve in bowls with parsley and heavy bread on the side.

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.