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.
Ingredients
2 cups dried yellow split peas, rinsed
8 cups chicken or vegetable broth
2 large carrots, diced
2 celery stalks, diced
1 large onion, diced
3 cloves garlic, minced
2 bay leaves
1 tsp dried thyme
1 tsp dried savory (herbes salées)
2 tbsp butter
Salt and pepper to taste
Croutons for serving
Instructions
1Melt 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.
2Add the rinsed split peas, chicken broth, bay leaves, thyme, and savory, stirring well, then bring to a boil over high heat.
3Reduce 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.
4Remove 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.
5Serve 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.