Best 5 Real French Canadian Pea Soup Recipes

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.

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.

REAL FRENCH-CANADIAN PEA SOUP

Steps:

• Put peas in large pot, and wash/rinse with water. Add the 5 cups of water, and bring to a rolling boil. Leave boil 5 minutes, turn heat off and cover for an hour.
• Add the carrots, onions, and half of the oil. Bring back to a boil, cover, then leave to simmer for an hour or until the onions are translucent. If a creamier, thicker consistency is desired, leave to cook longer.
• Add the remaining oil, soy milk and spices.
• Serve. Enjoy!
• Vegans-Use only soy milk.

CANADIAN YELLOW SPLIT PEA SOUP WITH HAM

Steps:

• Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
• Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.

WINTERTIME FRENCH STYLE SPLIT PEA SOUP

Steps:

• Heat olive oil in a heavy soup pot or Dutch oven; cook and stir onion and garlic in the hot oil until soft, about 5 minutes. Stir herbes de Provence, turmeric, bay leaves, and cayenne pepper into the vegetables; cook and stir until fragrant, 2 to 3 minutes.
• Mix dried split peas, half the carrots, half the potatoes, vegetable stock, and water into vegetables and seasonings, bring to a bowl, and reduce heat to low. Cover pot and simmer until peas are nearly tender, about 35 minutes. Stir remaining half of carrots and potatoes and the ham into soup, cover, and simmer until vegetables are tender, about 25 more minutes.