Favorite Quebec Pea Soup
Submitted by 646464
Quebec yellow split pea soup (soupe aux pois) with smoked ham, bay, and root vegetables. The classic French-Canadian winter soup, simmered until thick and smoky.
YIELD
12 servingsPREP
15 minCOOK
90 minREADY
120 minSoupe aux pois is to Quebec what gumbo is to Louisiana: a cultural cornerstone, served at the sugar shack (cabane à sucre) every spring and on the family table all winter long. What sets the Quebec version apart from English-Canadian or American pea soup is the choice of yellow split peas, which cook to a sweeter, mellower, almost golden puree.
The smoked ham hock is what carries the flavor. A bone hock gives up gelatin during the long simmer that thickens the broth and lends a savory backbone you can’t fake with bouillon. Diced smoked ham added on top brings the texture and the bite.
The two-minute quick boil and one-hour soak (instead of the more familiar overnight soak) is a clever shortcut. The hot soak fully hydrates the peas in a fraction of the time, and the cooking time stays the same.
The soup should be thick enough that a spoon stands up in it. If yours comes out thin after 1½ hours of simmer, uncover and let it reduce another 20 to 30 minutes.
French-Canadian tradition serves this with thick slices of buttered country bread and a wedge of sharp cheddar.
Chef Tips
- Yellow split peas, not green, are the right choice for authentic Quebec soup. Green works but produces a different (still-good) version.
- Skim foam and fat from the surface during the first 30 minutes of simmering for a cleaner final broth.
- A teaspoon of dried savory or thyme is the traditional French-Canadian herb addition. Add with the bay leaves.
- Leftovers thicken significantly in the fridge. Loosen with a splash of water or broth when reheating.
Variations
- Make it vegetarian by using smoked paprika and a parmesan rind in place of the ham hock for similar depth.
- Stir in a diced parsnip with the carrots for extra root-vegetable sweetness.
- Finish with a swirl of cream and a sprinkle of crisp bacon for a fancier presentation.
Ingredients
Directions
Heat water and peas in saucepan over high heat. Bring to a boil for 2 minutes, remove from heat, cover, and set aside for 1 hour. Add salt pork or smoked ham, ham hock, bay leaves, onion, heat.
Reduce and simmer, cover and cook for about 1½ hours until peas are tender, stirring frequently. If necessary, skim off fat. If using salt pork, remove form soup, cut into small pieces, and return to soup. Remove ham hock and discard. Add salt and pepper to taste.
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