Best Soupe Aux Pois Pea Soup Recipes

French-Canadian Pea Soup (Soupe aux pois) image

Provided by Eva99

Categories Canadian

Time 3h

Yield 8 serving(s)

Number Of Ingredients 7

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

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

Soupe aux Pois (Canadian Pea Soup) image

Provided by Vickie Parks

Time 6h30m

Number Of Ingredients 11

1 1/2 c dried yellow peas
6 c water, for soaking
1/4 lb salt pork (salted pork belly)
2 1/2 c chopped onion
2 Tbsp butter
1 c diced carrots
1 c diced celery
6 c water
3 bay leaves
1/2 tsp dried savory (or 2 teaspoons fresh savory)
salt and pepper, for seasoning

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 Aux Pois (Pea Soup) image

Provided by Vicki Butts (lazyme)

Categories Bean Soups

Time 3h20m

Number Of Ingredients 9

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) image

Provided by queenbeatrice

Time 6h20m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 10

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

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