Soupe au Pois (French Canadian Split Pea Soup)Posted: December 21, 2012
It’s interesting how when someone you love leaves this world, all you want to do is pay homage to them in any way you can. As always, my way in through food. Lately, I’ve been pouring over any traditional French Canadian recipe I can get my hands on, to honour my Grandmaman. This one was one of her favourites: Traditional French Canadian Split Pea Soup, or, as we all call around here – Soupe au Pois. It’s very simple to make, and makes my heart ache at the memories of cold winter afternoons spent with my Grandmaman eating soup.
Start with an onion and some butter. Dice the onion up.And cook it down in your soup pot to release all the aromatic flavours.
Grandmaman’s Soupe of Pois (Courtesy of Crumb)
You will need:
- 2 tbsp butter
- 1 onion, diced
- 10 cups water
- 1 lb dried yellow split peas
- 1 smoked ham hock (~ 1 lb)
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried savoury
- Salt and pepper to taste
- In a very large heavy-bottomed pot set over medium-high heat, sweat the onions in butter for 5-7 minute, or until onions are soft and translucent.
- Stir in water, split peas, ham hock, bay leaves, thyme and savoury. Bring the soup to a boil over high heat, then reduce the heat to low and simmer, covered, for about 2½ to 3 hours, or until the peas are soft and begin to fall apart into a puree.
- Remove the ham hock. Pull the meat away from the bone, and shred or chop into small dice. Set ham aside, and discard the bone. Remove bay leaves and discard these as well.
- Taste soup, and adjust seasoning as needed with salt and pepper. For a very smooth soup, use an immersion blender to puree completely, or leave as-is for a chunkier texture. Stir chopped ham back into the soup, and serve immediately. Enjoy with find memories.