Pea Soup (The Best)
This traditional soup is a staple of Quebec cuisine that reminds us of the good old days. To create our best recipe to date, we replaced lard with bacon and used a soaking technique that makes the peas super tender. A couple of ladlefuls will suffice to convince you that this extremely simple recipe has […]
Ingredients
- 1 1/2 cups (310 g) whole yellow peas, rinsed and drained
- 1 tsp baking soda
- 1/4 lb (115 g) bacon, finely chopped
- 1 carrot, cut into small dice
- 1 large onion, finely chopped
- 4 cups (1 litre) chicken broth
- 3 cups (750 ml) water
- 2 bay leaves
Instructions
- Place the yellow peas in a small pot and cover with cold water. Bring to a boil. Simmer for 2 minutes. Remove from the heat. Add the baking soda. Mix and let soak for 1 hour at room temperature. Do not bring back to a boil at this point. Add water, as needed, so the peas are always covered. Rinse and drain the peas. Discard the soaking water.
- In a large pot over high heat, cook the bacon until nicely browned. Add the carrot and onion. Cook over medium heat for 5 minutes or just until the vegetables are translucent. Add the peas, broth, water and bay leaves. Season generously with pepper. Bring to a boil. Cover and simmer for 1 hour 30 minutes or until the peas are tender and some have burst. The soup will have started to thicken but should still be liquid. Adjust the seasoning. Remove and compost the bay leaves.
- Let the soup sit for 1 hour before serving to obtain the desired consistency. The soup is best enjoyed the following day (see note).
This traditional soup is a staple of Quebec cuisine that reminds us of the good old days. To create our best recipe to date, we replaced lard with bacon and used a soaking technique that makes the peas super tender. A couple of ladlefuls will suffice to convince you that this extremely simple recipe has been fully rejuvenated.