Soupe Aux Pois (pea Soup) Recipe

No Photo

Have you made this?

 Share your own photo!

Soupe Aux Pois (Pea Soup)

Vicki Butts (lazyme)

By
@lazyme5909

Pea soup is usually served during the winter months since there are fewer fresh vegetables available. It's also very comforting.

From Traditional Quebec Cooking by Micheline-Mongrain-Dontigny.


Featured Pinch Tips Video

Rating:

 Be the First

Serves:

8

Prep:

20 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

1/2 lb
salted pork, or 1 ham bone
1 lb
dry yellow peas
1 large
onion, chopped
1/2 c
celery, chopped (with leaves)
1/4 c
fresh parsley
1
bay leaf
1 tsp
dried savory
salt, to taste
10 c
cold water

Directions Step-By-Step

1
Wash peas and soak overnight in cold water. Rinse peas and pour into a large pot.
2
Add water and the rest of the ingredients to the peas, bring to a boil, cover and simmer for 3 hours until the peas become very soft.
3
Remove salted pork or ham bone.
4
For a creamier consistency, puree half of the soup in a blender or a food processor. Return the puree into the soup and season to taste.
5
This soup can be frozen for 6 months.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Canadian