A thick, hearty, soul-warming pea soup that has fed Québécois families through countless harsh winters. Made with dried yellow peas, a generous smoked ham bone, and aromatic herbs. Grandma's recipe, perfected over generations.
Directions
Directions
1
Rinse dried yellow peas thoroughly. Soak overnight in cold water (or quick method: boil, remove from heat, soak 1 hour).
2
Drain the peas and place in a large stockpot. Add 10 cups cold water and the smoked ham bone. Bring to a boil, then reduce to a gentle simmer.
3
Add diced onions, carrots, celery, and bay leaves. Season with savory, thyme, salt, and pepper.
4
Simmer uncovered for about 2 hours, stirring occasionally, until the peas have completely broken down and the soup is thick and creamy.
5
Remove the ham bone and shred any remaining meat. Return the shredded meat to the soup.
6
Taste and adjust seasoning — it usually needs a good amount of pepper. The soup should be thick enough that a spoon stands up in it.
7
Serve in deep bowls with crusty bread and a drizzle of maple syrup on top if you dare.
My Québécoise mother-in-law made this for me the first time I visited for Christmas and I was hooked. I've been trying to get the recipe from her for 10 years and she always says "a little bit of this, a little bit of that." Finally found this recipe and it tastes EXACTLY like hers. Don't tell her I found it online!
Le truc du sirop d'érable sur le dessus, je pensais que c'était juste ma famille qui faisait ça! Content de voir que c'est une vraie tradition. J'ajoute aussi un peu de moutarde sèche dans la mienne, ça donne un petit kick. Essayez-le!
Ça me ramène à mon enfance sur la ferme à Saint-Hyacinthe. Ma mère mettait la soupe sur le poêle à bois le matin et quand on revenait de faire le train le soir, la maison sentait le paradis. J'ai pleuré en goûtant cette recette tellement c'était pareil. Merci pour les souvenirs.
Traditional Québécois Pea Soup | WellCooked — Made to Be Shared
Traditional Québécois Pea Soup
Soups Dec 01, 2024
Serves8 People
Prepare Time15 min
Cooking Time2 hours
Calories320
DifficultyEasy
A thick, hearty, soul-warming pea soup that has fed Québécois families through countless harsh winters. Made with dried yellow peas, a generous smoked ham bone, and aromatic herbs. Grandma's recipe, perfected over generations.
Ingredients
☐2 cups Dried Yellow Split Peas
☐10 cups Cold Water
☐1 Smoked Ham Bone
☐1 large Onion (diced)
☐2 Carrots (diced)
☐2 stalks Celery (diced)
☐2 Bay Leaves
☐1 tsp Dried Savory
☐0.5 tsp Dried Thyme
☐Salt and Pepper to taste
☐Maple Syrup (optional)
☐Crusty Bread (for serving)
Directions
Rinse dried yellow peas thoroughly. Soak overnight in cold water (or quick method: boil, remove from heat, soak 1 hour).
Drain the peas and place in a large stockpot. Add 10 cups cold water and the smoked ham bone. Bring to a boil, then reduce to a gentle simmer.
Add diced onions, carrots, celery, and bay leaves. Season with savory, thyme, salt, and pepper.
Simmer uncovered for about 2 hours, stirring occasionally, until the peas have completely broken down and the soup is thick and creamy.
Remove the ham bone and shred any remaining meat. Return the shredded meat to the soup.
Taste and adjust seasoning — it usually needs a good amount of pepper. The soup should be thick enough that a spoon stands up in it.
Serve in deep bowls with crusty bread and a drizzle of maple syrup on top if you dare.
Comments (3)
My Québécoise mother-in-law made this for me the first time I visited for Christmas and I was hooked. I've been trying to get the recipe from her for 10 years and she always says "a little bit of this, a little bit of that." Finally found this recipe and it tastes EXACTLY like hers. Don't tell her I found it online!
Le truc du sirop d'érable sur le dessus, je pensais que c'était juste ma famille qui faisait ça! Content de voir que c'est une vraie tradition. J'ajoute aussi un peu de moutarde sèche dans la mienne, ça donne un petit kick. Essayez-le!
Ça me ramène à mon enfance sur la ferme à Saint-Hyacinthe. Ma mère mettait la soupe sur le poêle à bois le matin et quand on revenait de faire le train le soir, la maison sentait le paradis. J'ai pleuré en goûtant cette recette tellement c'était pareil. Merci pour les souvenirs.