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Yellow Pea Soup

MotoFood > La Sur Table > Soup Stew & Chili
Soupe Aux Pois et Pain Jaune
(Moto's Family French Canadian Recipe)
Yellow Pea Soup & Cornbread
(Makes 4 Servings)

1 lb whole yellow dried peas (hard to find outside of Maine or Canada so you can use yellow split peas)
2 ½ quarts cold water (a little more if using split peas -- experiment with thickness)
½ lb salt pork or a block of lard or, a "meaty" ham bone.
(my grandmother in her older years would substitute 1/3 cup of olive oil to cut back on cholesterol)
½ cup diced carrots                             1 chopped white onion                         1 small stalk celery, chopped
½ cup diced potato
(my great grandmother used turnips which are really good)


Pick over and wash peas (warning: whole peas sometimes have small stones in the package that look just like the peas).
Soak for 12 hours in water and ½ tsp baking soda.  Or use the fast method:  Boil peas in water for 2 minutes, remove from heat and soak for 1 hour before cooking.  Rinse peas well and place in pot with cold water and either the salt pork, lard, ham bone, or the olive oil.   Simmer for about 1 hour and then add the vegetables (this is so they don't get over cooked) and continue simmering for another 2 to 2½ hours (check that everything is cooked through after a total of 3 hours cooking time).  Serve unstrained -- a little finely chopped herbs or parsley may be added for garnish.  Salt and pepper to taste.  Serve with hot cornbread and plenty of butter.

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