French Canadian Pea Soup

Among French Canadians, pea soup is a staple. The recipes will vary slightly from family to family but the basic ingredients are pretty standard. This is a hearty soup that the immigrants to a cold and harsh land developed to feed their families in an inexpensive way. 

As the French Canadian's moved south into the United States, they brought their recipes with them. This is one of them from the region east of Quebec City and has been in my family for several generations. I learned it from my mother and she learned it from her older sister. 

Gather the ingredients: 

6 oz salt pork

1 bag yellow split peas

1 large onion

1 large stack celery with leaves

1 teaspoon summer savory

1 large carrot

Salt and pepper to taste

Before you start to prepare your French Canadian pea soup gather all your ingredients together. You may have some problem finding summer savory in your local grocery store. It is available online. If you are going for authentic flavor, you need to use the correct herb or it just won't taste the way it should. You will also need a large stock pot. 

Peal the outer skin off the onion and cut it into small pieces. Rinse the celery and then also chop into small pieces. Cut the ends off the carrot and scrape the skin off. Use a grater to grate the carrot, not too finely. Put the vegetables aside until you are ready for them.

Unwrap the salt pork and slice into quarter inch slices. Place the stock pot on the heat.  Put the heat quite low, you want to melt the pork not brown it. When you have melted enough of the fat to cover the bottom of the pan then add the vegetables. Keep the heat on low, you want to sweat the vegetables, not saute them. When they are soft remove the pan from heat.

Open the bag of peas and place the peas in a colander or strainer and rinse. Then add to the vegetables and salt pork. Add the six cups of water, the savory, salt and pepper and place back on the burner. Raise the heat until the water is boiling then cover and lower the heat to low. Cook slowly for three hours. Check frequently and stir as needed. Be careful that it doesn't stick to the bottom of the pan. Serve with crispy bread and butter for a stick to your ribs comfort meal.

This can be cooked in a slow cooker but you will need to cook the salt pork and sweat the veggies in a frying pan first. 

Warning: You must use yellow peas and summer savory for authentic look and flavor. 

I always serve this with slices of French bread and butter. It is a great comfort food for a cool day. 

Sorry, I have never taken an photos but I will add some later.