Montreal Saint Germain
Warm up to a bowl of cozy comfort with Montreal Saint Germain, a hearty split pea soup featuring the bold flair of Montreal steak spice and smoky undertones of paprika. This rich and creamy dish combines tender green split peas, sweet carrots, and celery, enhanced by the irresistible crunch of crumbled bacon and a swirl of optional heavy cream for added indulgence. The recipe is crafted for maximum flavor with dried thyme, garlic, and a touch of freshness from frozen green peas and parsley. Perfect for weeknights or as a satisfying starter, this one-pot wonder is ready in just over an hour and pairs beautifully with crusty bread or a crisp side salad. Packed with hearty ingredients and a unique seasoning blend, it’s the ultimate comfort food to savor on chilly days.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 medium carrot, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup green split peas, rinsed and sorted
- 4 cups chicken stock
- 2 cups water
- 1 tablespoon Montreal steak spice
- 0.5 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 4 slices bacon, cooked and crumbled
- 1 cup frozen green peas
- 0.25 cup heavy cream (optional, for garnish)
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
Add the chopped onion, diced carrots, and diced celery, and sauté for 5-7 minutes, or until softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the green split peas to the pot, followed by the chicken stock and water.
Stir in the Montreal steak spice, smoked paprika, and dried thyme.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 40-45 minutes, or until the split peas are tender, stirring occasionally.
Once the peas are cooked, use an immersion blender to partially blend the soup, leaving some texture intact. Alternatively, you can transfer half of the soup to a blender, blend it, and return it to the pot.
Stir in the frozen green peas, cooked bacon, and heavy cream (if using). Simmer for another 5 minutes or until the green peas are heated through.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
2215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 4666 mg | 203% | |
| Total Carbohydrate | 192.2 g | 70% | |
| Dietary Fiber | 68.4 g | 244% | |
| Total Sugars | 45.0 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 500 mg | 38% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3864 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
