Soupe Aux Pois Recipes

FRENCH-CANADIAN PEA SOUP (SOUPE AUX POIS)

A traditional dish for Fridays (a legacy from Quebec's religious past). After cooking, I like to remove about half the peas and puree them in order to thicken the soup. I use a ham bone or pork hocks instead of salt pork. The savoury is essential to get the right flavour. You can also soak the peas overnight instead of using the quick-soak method.

Provided by Eva99

Categories Canadian

Time 3h

Yield 8 serving(s)

Number Of Ingredients 7

French-Canadian Pea Soup (Soupe aux pois) image

Steps:

Wash and sort peas; place in a large pot, bring to a boil.
Remove from heat and let sit for 1 hour.
Add salt pork, onion, celery, carrots, savory and 1 tsp salt.
Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed.
Remove salt pork; chop and return to soup.
Season to taste with salt and pepper.

Nutrition Facts : Calories 222.9, Fat 22.9, SaturatedFat 8.3, Cholesterol 24.4, Sodium 419.8, Carbohydrate 2.4, Fiber 0.6, Sugar 1.1, Protein 1.7

Ingredients

1 lb whole dried yellow peas
8 cups water
1/2 lb salt pork (or a ham bone)
1 large onion, chopped
1/2 cup celery, chopped finely
1/4 cup carrot, grated or chopped finely
1 teaspoon dried savory

SOUPE AUX POIS (PEA SOUP)

This is from the Canadian Living Slow Cooker Recipe Cookbook. It states that this soup is still the test kitchen's favourite pea soup. This keeps well in the refrigerator, you might have to thin it a bit with water when reheating. If you do not have a ham bone you may use an 8 oz piece of salt pork, chopped into bite sized pieces.

Provided by queenbeatrice

Time 6h20m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 10

Soupe Aux Pois (Pea Soup) image

Steps:

In large bowl, soak peas in 6 cups water for 12 hours or up to 24 hours. Drain and Rinse. Place in slow cooker.
Add 6 cups water, ham bone, onion, celery, carrots, garlic, bay leaf and pepper. Stir to combine.
Cover and cook on low until vegetables are tender, about 6 hours.
Discard hambone and bay leaf.
Mix red onions with vinegar.
Ladle soup into bowls and garnish with spoonfuls of onion mixture.

Nutrition Facts : Calories 254.1, Fat 0.9, SaturatedFat 0.1, Sodium 39.9, Carbohydrate 45.7, Fiber 18.2, Sugar 8.1, Protein 16.9

Ingredients

2 cups dried yellow split peas
1 ham bone
1 large onion, chopped
3 celery ribs, chopped
2 carrots, chopped
1 garlic clove, minced
1 bay leaf
1/2 teaspoon pepper
1 small red onion, finely chopped
1/2 cup white vinegar

SOUPE AUX POIS

Provided by Food Network

Time 3h30m

Yield 8 servings

Number Of Ingredients 6

Soupe aux Pois image

Steps:

Put the split peas, onions, ham hock, 10 cups/ 2 1/2 liters water and bay leaves in a pot. Sprinkle with some salt and pepper. Bring slowly to a boil, skim any foam that rises to the surface, then simmer until the peas are tender, about 1 hour 30 minutes.
Remove the ham bone, cut off the meat and dice small. Put the meat back in the soup, adding the carrots at the same time, and continue cooking until they are tender, about 20 minutes. Season the soup with salt and pepper, and serve.

Ingredients

2 cups/200 g split peas, soaked in cold water for 1 hour 30 minutes, drained
2 to 3 onions, chopped
1/2 pound/250 ham hock
2 bay leaves
6 medium carrots, scraped and cut into small dice
Kosher salt and freshly ground black pepper

SOUPE AU POIS A MEMERE (FRENCH CANADIAN PEA SOUP)

My grandmother's pea soup recipe. This one has been made and enjoyed over and over in this household. You can use the green peas or the yellow peas or a combination of both. You can use a ham bone in lieu of the salt pork if you prefer.

Provided by queenbeatrice

Categories Weeknight

Time 2h10m

Yield 10 cups, 8 serving(s)

Number Of Ingredients 11

Soupe Au Pois a Memere (French Canadian Pea Soup) image

Steps:

Wash and sort peas; soak in cold water overnight.
Drain and place in a large pot; add water, parsley, salt pork, onion, celery, carrots, parsley, bay leaf, savory and 1 tsp salt.
Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed.
Remove salt pork; chop and return to soup. Discard bay leaf. Season to taste with salt and pepper.

Nutrition Facts : Calories 268.5, Fat 23, SaturatedFat 8.4, Cholesterol 24.4, Sodium 419.4, Carbohydrate 10.9, Fiber 3.6, Sugar 4.2, Protein 4.7

Ingredients

1 lb peas, dried
8 cups water
1/2 lb salt pork, all in one piece
1 onion, large chopped
1/2 cup celery, chopped
1/4 cup carrot, grated
1/4 cup fresh parsley leaves, fresh chopped
1 bay leaf
1 teaspoon savory, dried
salt
black pepper

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