Soupe Aux Pois Canadian Pea Soup Recipes

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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

SOUPE AUX POIS



Soupe aux Pois image

Provided by Food Network

Time 3h30m

Yield 8 servings

Number Of Ingredients 6

2 cups/200 g split peas, soaked in cold water for 1 hour 30 minutes, drained
2 to 3 onions, chopped
1/2 pound/250 ham hock
2 bay leaves
6 medium carrots, scraped and cut into small dice
Kosher salt and freshly ground black pepper

Steps:

  • Put the split peas, onions, ham hock, 10 cups/ 2 1/2 liters water and bay leaves in a pot. Sprinkle with some salt and pepper. Bring slowly to a boil, skim any foam that rises to the surface, then simmer until the peas are tender, about 1 hour 30 minutes.
  • 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. Season the soup with salt and pepper, and serve.

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