Canadian
French-Canadian Pea Soup
A traditional soupe aux pois made with yellow peas, salt pork, onion, carrot, and a little summer savory. It simmers slowly until the peas soften into a thick, comforting bowl with small pieces of pork throughout.
Watch it madeThe Euro Cooking Canuk · 15:01
Ingredients
- Dried whole yellow peas3/4 cup
- Cold water, for soakingas needed
- Cold water, for soup3 cups
- Lean salt pork, rind removed2 oz
- Yellow onion, finely diced1/2 small
- Carrot, finely diced1/2 medium
- Celery stalk, finely diced1/2 stalk
- Bay leaf1 small
- Dried summer savory1/4 tsp
- Black pepper1/8 tsp
- Saltto taste
Method
- Place the dried yellow peas in a bowl, cover with plenty of cold water, and soak overnight.
- Drain and rinse the soaked peas, then place them in a small heavy pot with 3 cups cold water and the salt pork.
- Bring to a gentle boil, skim off any foam, then reduce the heat to a low simmer.
- Add the onion, carrot, celery, bay leaf, summer savory, and black pepper.
- Simmer partially covered for 1 1/2 to 2 hours, stirring occasionally, until the peas are very tender and the soup is thick.
- Remove the salt pork, chop it into small pieces, and return the meat to the pot.
- Mash a few spoonfuls of peas against the side of the pot if you want a thicker texture.
- Remove the bay leaf, taste carefully, and add salt only if needed.
- Let the soup rest for 5 minutes before serving in warm bowls.
Common questions
Can I substitute smoked ham or bacon for the salt pork in French-Canadian pea soup?
Yes. Smoked ham hock, bacon, or pancetta can replace salt pork. Use a similar amount, but expect a smokier, saltier soup. If using bacon, cook it briefly first and reduce added salt at the end.
How long should I soak and simmer yellow peas for this soup?
Soak the peas overnight, about 8 to 12 hours, in plenty of cold water. After draining, simmer them gently for 1 1/2 to 2 hours until very tender. Older peas may need a bit longer.
What are the most common mistakes when making pea soup from dried yellow peas?
The biggest mistakes are boiling too hard, which can split the peas unevenly, and under-salting too early, since the pork adds salt later. Also avoid skipping the soak or adding too little water during simmering.
How should I store and reheat leftover French-Canadian pea soup?
Cool it quickly, then refrigerate in an airtight container for up to 4 days. It thickens as it sits, so reheat gently with a splash of water or stock. It also freezes well for up to 3 months.
What should I serve with French-Canadian pea soup?
Serve it hot with crusty bread, buttered rolls, or simple crackers. It’s also good with a green salad or pickles on the side. If it thickens too much, stir in a little hot water before serving.