French Canadian Pea Soup
From: Marielle, Quebec, Quebec, Canada
Comments: A really lean soup.
For a tastier soup, add a ham bone or 1/2 pound [227 g] tiny lean salt pork dices to the casserole; when done, remove ham bone from soup and finely dice ham meat before adding ham dices to the soup.
Celery stalk can be diced before adding and left in soup.
If possible, use homemade chicken broth or leftover liquid from 'bouilli'. boiled whole chicken and vegetables instead of water; if using water, you can add some chicken broth concentrate adding half of what is usually added, 1 teaspoon [5 mL] instead of 2 teaspoons [10 mL] per cup [250 mL] of water.
As this soup really thickens when refrigerated, reheat leftover soup and, if needed, thin the soup to taste with a little more chicken broth, or water.
Servings: 4 to 6
  • 2 cups [500 mL] dried whole yellow peas
  • 1 onion, finely chopped
  • 1 carrot, peeled then diced
  • 10 cups [2.5 L] water, more if needed
  • 1 whole celery stalk
  • 1 bay leaf
  • Savory, to taste
  • Salt and pepper, to taste
  • Rinse peas under cold running water.
  • Mix together peas, chopped onion, carrot dices, water, celery stalk and bay leaf into a large casserole.
  • Season to taste with savory, salt and pepper.
  • Bring to a boil.
  • Leave to simmer slowly covered for 3 to 4 hours, adding in a little water whenever needed.
  • Throw away bay leaf and whole celery stalk before serving.