Appetizer: Canada – Quebec – Soupe aux Pois (Pea Soup)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 2 cups (400 g) yellow split peas, rinsed and picked over
- 8 cups (1.9 L) chicken stock or water (use stock for richer flavor)
- 8 oz (225 g) salted pork, rind removed, cut into 1/2 in (1 cm) cubes
- 1 medium onion, finely chopped
- 1 medium carrot, peeled and diced
- 1 stalk celery, diced
- 1 small potato, peeled and diced (optional, for extra body)
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp (1 g) dried savory or 1 tbsp (3 g) fresh savory, optional (savory is traditional in Quebec)
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves, tied or on a stem
- 2 tbsp (30 ml) rendered pork fat or unsalted butter (if needed)
- Salt, to taste (remember salted pork adds salt)
- 1/2 tsp (1 g) freshly ground black pepper, or to taste
- 2 tbsp (8 g) fresh parsley, chopped, for garnish
- Crusty rye or baguette, for serving (optional)

Instructions

Short Description:
A classic Quebec starter of thick, comforting yellow split pea soup simmered with salted pork and aromatic herbs, served warm as a traditional first course.

Regional Notes:
This Quebec version uses yellow split peas and salted pork (salt pork) as the principal flavoring, giving the soup a pronounced savory, slightly briny depth distinct from other pea soups that rely on ham or smoked meats. Fresh herbs like thyme and parsley, and optional savory, are typical in Quebec preparations.

1. Rinse the yellow split peas under cold water and pick out any stones or debris; drain well.
2. In a heavy-bottomed pot over medium heat, add the salted pork pieces and render until they begin to brown and release fat, about 6–8 minutes. If the pork yields little fat, add the rendered pork fat or butter.
3. Remove about half of the pork pieces and reserve for finishing (they can be chopped finer later). To the pot with the remaining pork and fat, add the chopped onion, carrot, celery, and potato (if using). Sauté until the vegetables are softened and the onion is translucent, about 6–8 minutes.
4. Add the garlic and cook 30 seconds until fragrant. Stir in the rinsed split peas, bay leaf, thyme, and savory (if using).
5. Pour in the chicken stock or water and bring to a boil, scraping up any browned bits from the bottom of the pot. Reduce heat to a gentle simmer.
6. Simmer uncovered, stirring occasionally, until peas are very tender and beginning to break down, 45–60 minutes. Skim any foam from the surface during the first 15 minutes of simmering.
7. For a thicker, smoother texture, use a potato masher to break up some of the peas in the pot, or pulse briefly with an immersion blender—leave some texture for a rustic soup. If soup becomes too thick, add up to 1 cup (240 ml) additional stock or water to reach desired consistency.
8. Return reserved pork pieces to the pot, taste carefully, and add salt only if needed (salted pork contributes substantial salt). Adjust pepper.
9. Remove and discard the bay leaf and thyme stems. Ladle into small bowls (appetizer portions), garnish with chopped parsley, and serve with crusty rye or baguette if desired.