French canadian pea soup

My wife and I were vacationing in southern Manitoba a few years ago and for part of the trip stayed in a yurt at Spruce Woods Provincial Park. We had a small camp stove with us to prepare our meals in the park, and in one of the local grocery stores found a large can of Habitant Pea… Read More »

Soak the peas in the water for about 4 hours or overnight. Drain and set aside. In a bowl of cold water, soak the salt pork for 15 minutes. Drain and set aside. In a large...

Yellow peas simmer until thickened in a broth made with ham bone, onions, celery and carrots.

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This is my family's recipe for old-fashioned French-Canadian split pea soup (or soupe aux pois, as it's known in Quebec). Made with split peas, smoked pork, vegetables and herbs, it simmers on the stovetop all afternoon long to keep your house (and your belly) warm on cold winter days.

Welcome back to another instalment of #Canada150 recipes. Today we're talking about the traditional Quebec pea soup! via @runcarmyrun

Yellow peas simmer until thickened in a broth made with ham bone, onions, celery and carrots.

For those not in the know, Canada is a bilingual country where our two official languages are French and English. Most of the Francophones live in the province of Quebec and some families can trace…

Every winter we make a pot of baked beans. And every winter we make at least one pot of pea soup. Ingredients: 900 g (2 lbs) dry whole yellow peas 3/4 - 1 lb cooked ham, cubed (or ham bone with some meat still attached) 6 cups cold water 7 cups boiling water 2 onions, chopped 1 stalk celery with leaves, chopped 4 bay leaves 1 tsp thyme 1 tsp savory 1/2 tsp pepper 1 tbsp dry parsley 1 tsp salt (or to taste, remember there is salt in the ham) cheesecloth Start by soaking the peas in cold water…