Québec Yellow Pea Soup

About This Recipe

Soupe aux pois (yellow pea soup) is one of the oldest dishes in Quebec's culinary tradition, brought by French colonists in the 17th century and shaped by the harsh Canadian winter. Made from dried yellow split peas, a smoked ham hock, onions, celery and carrots, it produces a dense, deeply flavoured soup that can sustain you through the coldest days. It is Quebec's definitive comfort food.

Ingredients

Serves 6

• 500 gdried yellow split peas(rinsed and soaked overnight)
• 1smoked ham hock or 200g diced smoked ham
• 1large onion(finely diced)
• 3celery stalks(sliced)
• 2medium carrots(diced)
• 3garlic cloves(minced)
• 1½ litreschicken or ham stock
• 1 tspdried savory or thyme
• 2bay leaves
• salt and black pepper
• 2 tbspfresh parsley(chopped, to serve)

Instructions

1. 1

   Sauté the aromatics

   Heat a large heavy pot over medium heat. Cook the onion, celery and carrots in a little oil for 5 minutes until softened. Add the garlic and cook 1 minute more.

2. 2

   Add peas and stock

   Drain and rinse the soaked peas. Add to the pot with the stock, ham hock (or diced ham), savory and bay leaves. Bring to a boil, skim any foam from the surface, then reduce to a gentle simmer.

3. 3

   Simmer until thick

   Cook uncovered for 1.5–2 hours, stirring occasionally, until the peas have completely broken down and the soup is thick and creamy. If using a ham hock, remove, shred the meat and return it to the pot. Remove the bay leaves.

4. 4

   Season and serve

   Season generously with salt and pepper. The soup should be thick enough to coat a spoon. Serve in deep bowls with crusty bread, scattered with fresh parsley.

Variations

• •

  Slow Cooker: add everything to a slow cooker and cook on LOW for 8–9 hours.

• •

  Vegetarian: omit the ham hock, use vegetable stock and add smoked paprika for depth.

Storage

Refrigerate for up to 5 days — improves with time. Freeze for up to 3 months.

Frequently Asked Questions