Soupe Au Pois a Memere French Canadian Pea Soup
Warm your soul with a bowl of *Soupe Au Pois à Mémère*, a classic French Canadian pea soup brimming with comfort and tradition. This hearty dish combines tender dried yellow split peas, smoky ham hock, and a medley of aromatic vegetables like onions, carrots, and celery, all simmered slowly to perfection in a savory broth enhanced with thyme and bay leaf. The result is a rich, velvety soup with layers of smoky depth and earthy flavor, ideal for chilly evenings or as a nourishing lunch. Customize the texture to your preference by mashing the peas for added creaminess or leave it rustic and chunky. Serve your *Soupe Au Pois à Mémère* hot, garnished with fresh parsley and paired with crusty bread for a true taste of French Canadian heritage. Perfect for meal prepping, this timeless recipe is sure to become a family favorite! Keywords: French Canadian pea soup, Soupe Au Pois, yellow split peas, ham hock, traditional comfort food.
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Recipe Information
Ingredients
- 2 cups dried yellow split peas
- 1 piece ham hock or smoked pork shank
- 1 medium, diced onion
- 2 diced celery stalks
- 2 diced carrots
- 2 cloves, minced garlic
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 8 cups water
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Rinse the dried yellow split peas under cold water in a colander. Inspect and remove any debris or discolored peas.
In a large soup pot or Dutch oven, combine the washed split peas, ham hock, diced onion, celery, carrots, garlic, and bay leaf.
Add the dried thyme and pour 8 cups of water into the pot.
Bring the mixture to a boil over medium-high heat, stirring occasionally to avoid the peas sticking to the bottom.
Once boiling, reduce the heat to low, cover the pot with a lid, and let the soup simmer for about 2 to 2.5 hours or until the peas have completely softened. Stir occasionally and skim off any foam or impurities that rise to the surface.
Remove the ham hock from the pot once the soup is cooked. Let it cool slightly, then shred the meat from the bone and return the shredded meat to the soup.
If desired, use a wooden spoon to mash some of the peas against the side of the pot for a thicker consistency, or use an immersion blender for a smoother texture.
Season with salt and pepper to taste, stirring well to incorporate.
Serve the soup hot, garnished with freshly chopped parsley if desired. Pair with crusty bread or crackers for a complete meal.
Nutrition Facts
Calories |
2610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 7068 mg | 307% | |
| Total Carbohydrate | 297.4 g | 108% | |
| Dietary Fiber | 114.3 g | 408% | |
| Total Sugars | 54.0 g | ||
| Protein | 188.3 g | 377% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 681 mg | 52% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 7049 mg | 150% | |
*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.
