French-Canadian Pea Soup
This recipe is dedicated to my husband Paul to bring back his childhood memory. The memory of cold winter nights in Schomberg and warm meals prepared by his mom. This soup was Colleen’s staple dish.
Soupe Aux Pois Classique or Yellow Pea Soup is a traditional comfort food in Québec cuisine and it has become popular throughout our country. This hearty soup dates back to a time when French Canadian settlers had to prepare simple food with basic supplies brought in by ship from Europe such as salted pork and dried peas. This delicious soup is a good source of vitamins A, B-complex, Iron, Zinc, Thiamine, Riboflavin, and Potassium. High in pectin and soluble fiber. Definitely high in protein if made with meat products, if made without meat it will still provide a complete protein if it is served with grain products such as rye bread or grain of your choice.
Note: Dried peas are part of legumes family and they are notorious for causing intestinal gas and flatulence. In order to prevent from this discomfort, presoak the dry whole peas overnight changing the water several times. If you are using split peas, they are like lentils don’t need to be presoaked, but rinsing them several times and changing water after first boil will reduce gas production.
There are numerous pea soup variations to explore. Personally, I enjoy a more rustic texture, so when making split pea soup, I opt not to fully puree it, leaving around a quarter of the soup with some texture. Given my family and friends' appreciation for vegetables, I always ensure that my soups are brimming with an array of hearty veggies.
French Canadian Pea Soup Recipe
Yield: 20 servings
Preparation Time: 20 minutes
Cooking Time:1.5 hrs
Ingredients:
4 cups dry whole dry yellow peas* or dry yellow split peas or green dried split peas
2 cups smoked or cooked ham boneless, chopped
1 medium onion, chopped
2 celery stalks, small diced
2 carrots, peeled and small diced
1 parsnip, peeled and small diced
1/4 pc celery root, peeled and small diced
1/2 pc small leeks, sliced thin
4 potatoes, peeled and small diced
1/2 cup fresh parsley, chopped
2 garlic cloves, chopped
3.5 L vegetable stock or broth or cold water
bouquet garni: cheesecloth with food grade white string, 3 bay leaves, 5 white pepper berries, 1tsp dried thyme, vegetable peels, leaves or stems, 1 tsp dried lovage
salt and white pepper to adjust taste
Instructions:
Wash and drain multiple times yellow peas. *Soak overnight in plenty of water, if you are using whole dried yellow peas. If you are using split peas, they don’t need to be presoaked, but rinsing them several times and changing water after first boil is required to minimize the flatulence after eating.
Place presoaked peas in the large 5 L stockpot and cover with plenty of cold water. Bring it to boil and strain all the liquid. Add the vegetable stock or broth. Cover, bring it to boil, lower the temperature and simmer until peas are cooked, about 1 hour.
Prepare all your vegetables, chop the ham and make the bouquet garni sachet.
When split peas are cooked, add the vegetables, ham and bouquet garni. Add more stock or water if needed. Return soup to boil, then simmer until all vegetables are cooked, about 30 minutes.
Remove bouquet garni from the soup, squeeze on the strainer all the liquid back into the soup and discard the sachet into a food composter.
Season the soup with salt and pepper as per your taste buds.
If puree soup is preferred put through a colander, immersion blender, food processer, or food mill.
Garnish with fresh parsley or chives.
Bon appétit!
