Yellow Peas Soup [Soupe aux pois jaune]
Servings: servings
Yellow Peas Soup is a hearty meal from Quebec that features simmering vegetables and salty pork, perfect for sharing among family and friends.
Ingredients
The Vegetables
- 450 g whole yellow peas
- 2 carrots diced
- 2 yellow onions diced
- 2 celery diced
The Soup
- 30 g unsalted butter
- 200 g salt pork diced or smoked tofu
- 1 bay leaf
- 15 g fresh savory chopped
- 1 Tbsp. salt or to taste
- ½ tsp. freshly ground black pepper or to taste
- 3 L water
Instructions
The Preparation
- The day before preparing the soup, place the 450 g whole yellow peas in a large bowl and cover them with cold water. Allow them to soak for 8 to 12 hours. When you are ready to cook, drain the soaked 450 g whole yellow peas and discard the soaking water. Rinse the peas under cold water and drain again.
- Clean and dice 2 carrots, 2 yellow onions and 2 celery.
- Dice 200 g salt pork. Remove the skin. Replace with spicy tofu or omit for a vegetarian option.
- Clean and chop 15 g fresh savory.
The Cooking
- In a large pot, melt the 30 g unsalted butter over medium heat. Add the diced 2 carrots, 2 yellow onions, 2 celery, and 200 g salt pork. Cook for 5 to 7 minutes until the vegetables begin to soften.
- Add the chopped 15 g fresh savory and 1 bay leaf, the soaked 450 g whole yellow peas, and 3 L water to the pot. Season with 1 Tbsp. salt and ½ tsp. freshly ground black pepper to taste.
- Bring the mixture to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer on low heat for 3 hours, until the peas are tender.
The Serving
- Serve the Yellow Peas Soup [Soupe aux pois jaune] while hot.