Split Pea Soup
A hearty French-Canadian split pea soup simmered with herbs, root vegetables, and savory seasonings, a warming staple of Quebec cuisine since the earliest settlers.
Nutrition & Info
Instructions
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1
Melt the butter in a large soup pot over medium heat and sauté the onion, carrots, celery, and garlic for 5 minutes until the vegetables are softened and beginning to color.
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2
Add the rinsed split peas, chicken broth, bay leaves, thyme, and savory, stirring well, then bring to a boil over high heat.
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3
Reduce heat to low, cover partially, and simmer for 1 to 1.5 hours, stirring occasionally, until the peas have completely broken down and the soup is thick and creamy.
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4
Remove the bay leaves, season generously with salt and pepper, and use an immersion blender to partially blend for a creamier texture while keeping some chunks.
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5
Serve hot in deep bowls with crusty bread or croutons on top, and a drizzle of good olive oil for a traditional Québécois comfort meal.
Did You Know?
French-Canadian pea soup (soupe aux pois) was so essential to early Quebec settlers that Quebecers were once nicknamed "pea-soupers," and it remains a symbol of Québécois identity and resilience.
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