Ukraine80 min
Medium80 min
Traditional Pea Soup
Prep15 min
Cook180 min
Servings8
DifficultyEasy
Split pea soup is a pillar of traditional Quebec cuisine. Inherited from the first French settlers, this nourishing soup has warmed generations of Quebecers during long winters.
This authentic recipe uses salt pork (or pork belly) and savory, the emblematic herb of our cuisine. The secret? A long simmer that melts the peas into a creamy purée.
Preparation
Instructions
0/6
Soak the peas
Soak peas for 4 hours or overnight, covered with water. Drain and discard soaking water.
Desalt the pork
Soak pork belly in cold water for 15 minutes to remove some salt. Drain.
Sauté the vegetables
In a large pot, brown onions in butter. Add carrots and celery, cook 5 minutes.
Simmer
Add water, peas, pork, and bay leaves. Bring to a boil then reduce heat. Cover and simmer 2.5 to 3 hours.
Prepare the pork
Remove pork from pot. Remove fat, dice the meat, and return to soup.
Season
Add savory. Adjust salt and pepper. Serve hot.
✨
To Conclude
Serve this steaming soup with toasted and buttered homemade bread. Leftovers are even better reheated the next day!
Frequently Asked Questions
5 questions about this recipe
Soaking softens the peas and reduces cooking time. It also helps make them more digestible.
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