Soupe Aux Pois Canadian Pea Soup Recipes

FRENCH-CANADIAN PEA SOUP (SOUPE AUX POIS)

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.

SOUPE AUX POIS (CANADIAN PEA SOUP)

Steps:

• 1. Soak the peas in the water for about 4 hours or overnight. Drain and set aside.
• 2. In a bowl of cold water, soak the salt pork for 15 minutes. Drain and set aside.
• 3. In a large stock pot, brown the onions in the butter. Add the carrots and celery. Continue cooking for 5 minutes, stirring frequently.
• 4. Add the water, drained peas, meat and bay leaves. Bring to a boil. Cover and simmer over low heat for 2 hours and 30 minutes to 3 hours or until the peas are tender.
• 5. Remove and discard the bay leaves. Remove the meat from the fat of the salt pork, chop into small dice and return to the pot and cook until heated through.
• 6. Add the savory, season with salt and pepper, and serve.

SOUPE AU POIS A MEMERE (FRENCH CANADIAN PEA SOUP)

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.

SOUPE AUX POIS (PEA SOUP)

Steps:

• 1. Wash peas and soak overnight in cold water. Rinse peas and pour into a large pot.
• 2. Add water and the rest of the ingredients to the peas, bring to a boil, cover and simmer for 3 hours until the peas become very soft.
• 3. Remove salted pork or ham bone.
• 4. For a creamier consistency, puree half of the soup in a blender or a food processor. Return the puree into the soup and season to taste.
• 5. This soup can be frozen for 6 months.

SOUPE AUX POIS (PEA SOUP)

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.