How To make French Canadian Pea Soup
Ingredients
1
pound
dried peas
8
cups
water
1/2
pound
salt pork, all in one piece
1
each
onion, large, chopped
1/2
cup
celery, chopped
1/4
cup
carrots, grated
1/4
cup
parsley, fresh, chopped
1
each
bay leaf
1
teaspoon
savory, dried
1
salt, to taste
1
pepper, to taste
Directions:
Newfoundland Pea Soup is very similar, but usually includes more vegetables such as diced turnips and carrots, and is often topped with small dumplings.
This soup is very good reheated. The most authentic version of Quebec's soupe aux pois use whole yellow peas, with salt pork and herbs for flavour. After cooking, the pork is usually chopped and returned to the soup, or sometimes removed to slice thinly and served separately. Instead of fresh or dried herbs, herbes salees (herbs preserved with salt) are often used; they are available commercially or made at home.
Pea soup remains a popular dish in restaurants where tourists enjoy a true taste of old Quebec. In some variations, a little garlic, leeks, other vegetables or a ham bone are added for flavour. For a thicker consistency (though this is not traditional) a cup or two of cooked peas can be pureed then returned to the soup.
Wash and sort peas; soak in cold water overnight.
Drain and place in a large pot; add water, parsley, salt pork, onion, celery, carrots, parsley, bay leaf, savory and 1 tsp salt.
Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed.
Remove salt pork; chop and return to soup. Discard bay leaf. Season to taste with salt and pepper.
How To make French Canadian Pea Soup's Videos
Canadian Split Pea Soup
Use up that ham bone with this very traditional and heartwarming French Canadian Split Pea Soup! A little bit of time and lots of love, bring this soup to life!
RECIPE:
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0:00 Intro
0:08 Chop Vegetables
0:16 Cook the Soup
0:42 Finish the Soup
CLEARLY CANADIAN ~ YELLOW SPLIT PEA SOUP WITH HAM (Canadian Recipe)
Yellow split pea soup with ham is something I think every Canadian grew up on. It's comforting, hearty and packed with flavour! It feeds an army and inexpensive to make! Try some today!
Ham and Split Pea Soup Recipe - A Great Soup
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Quebec-Style Yellow Pea Soup | Kitchen Vignettes | PBS Food
Recipe:
Aube's Mom would grow her own peas to make her famous pea soup. Since her Mom has passed away, Aube carries on the tradition.
Kitchen Vignettes is a farm-to-table video blog by Aube Giroux. She is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. She was nominated for a James Beard Foundation Award in 2014 and 2015 and won Saveur Magazine's 2012 Best Food Blog award in the video category. For more video stories:
PBS Food celebrates a love of food and cooking with the best recipes and fresh ingredients. No gimmicks, just food. Find recipes from your favorite cooking shows and more:
Split Pea Soup Recipe ~ Made with Ham Bone
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Simmer ham bone for at least one hour. The longer you summer it the more flavor you will get! Add 2 bay leaves while simmering.
Strain and save the ham bone and the liquid.
Add to a pot:
1 onion (chopped)
1 stalk celery (chopped)
1 carrot (chopped)
1 pound dry green split peas
liquid from simmering ham bone
1 tsp thyme
1 tsp black pepper
Simmer for at least one hour. The longer you simmer it the thicker it will get. Add salt & pepper to your taste!
Enjoy!
Canadian Style Yellow Split Pea Soup
Canadian Style Yellow Split Pea Soup
The French Canadians in the province of Quebec survive winters with natural fortitude and yellow split-pea soup. The echoes of a continental French cultural influence can be heard in the recitation of the ingredients. Any home-maker in 16th century France would most likely take the above ingredients and assemble them in the same way as a cook in Quebec City today does.
The savory flavor of the ham, and selection of herbs, excite the senses of smell and aromatics. The real soul-satisfying comfort comes from the rich, thick body of the “almost stew.” It fills and warms the body and mind. The yellow color reminds us of the warmth of summer and the leaves of autumn. For rural Quebecois, it is a reminder to keep the pig well fed.
INGREDIENTS:
Yellow Split Peas 1 ¾ C
Carrot – 2
Celery – 2 ribs/single stalks
Onion – 1
Parsnip – 2
Thyme – 1 tsp.
Savory – 1 tsp.
Bay Leaf – 1
Smoked Ham Hocks 1 lb.
Chicken Stock 32 oz
Beer 32 oz.
2 Bay leaf
3 cloves garlic chopped
Start by putting a large stockpot over medium-high heat on the top of the stove.
Add two tablespoons of Olive oil to the pot when it has heated enough to sauté the Onions, Carrot, Celery, and Parsnips.
Sauté until they are softened.
Add the Chicken Stock and Beer. Add the split-peas, herbs, and Ham Hock.
Bring to a boil and then reduce to a simmer.
Cover and cook over low heat for a couple hours, or until the aroma drives you to ladle out a bowl of the best soup on earth.
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