Soupe Aux Pois (Pea Soup)

Vicki Butts (lazyme)


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.

★★★★★ 1 vote
20 Min
3 Hr
Stove Top


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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
bay leaf
1 tsp
dried savory
salt, to taste
10 c
cold water

How to Make Soupe Aux Pois (Pea Soup)


  • 1Wash peas and soak overnight in cold water. Rinse peas and pour into a large pot.
  • 2Add 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.
  • 3Remove salted pork or ham bone.
  • 4For 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.
  • 5This soup can be frozen for 6 months.

Printable Recipe Card

About Soupe Aux Pois (Pea Soup)

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

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