French Canadian Split Pea Soup Recipe

French Canadian Split Pea Soup, or Soupe aux pois, is a heartwarming dish that holds a special place in the culinary traditions of Quebec. Rich, hearty, and full of flavor, it’s one of those recipes that brings a comforting feeling on cold days, evoking a sense of nostalgia for many families in Canada. This soup isn’t just food-it’s history in a bowl.

Dating back to the 18th century, Soupe aux pois was originally a simple meal for French settlers. They made do with affordable, hearty ingredients like split peas and salted pork, which were perfect for surviving harsh winters. Today, while the ingredients may have expanded to include some modern twists, the essence of the soup remains the same: simple, satisfying, and full of robust flavor.

The split peas, which are the star of the show, give this soup its thick, creamy consistency, while the smoky flavors from the ham or salt pork elevate it into something truly indulgent. It’s a dish you can cook in a big pot and let simmer, filling your home with delicious, savory aromas for hours.

Ready to make this classic French Canadian comfort food? Let’s dive into the recipe!

French Canadian Split Pea Soup Recipe

This recipe captures the essence of French Canadian split pea soup, bringing together simple, quality ingredients for a rich, satisfying bowl. The great thing about this recipe is that it allows for some flexibility based on what you have available, but you’ll still get that timeless taste.

Ingredients Needed

• 1 lb (450g) dried split peas: These are the backbone of the soup, offering a creamy texture and earthy flavor.
• 1 ham bone or 2 cups of diced ham: The ham bone is traditionally used, imparting a smoky depth to the soup. If you don’t have one, ham chunks work just fine.
• 1 onion, chopped: Adds a mild sweetness and a savory base to the broth.
• 2 carrots, peeled and diced: The natural sweetness of the carrots balances the earthiness of the peas.
• 2 celery stalks, chopped: These bring a touch of freshness and subtle crunch.
• 4 cloves garlic, minced: Garlic introduces a depth of flavor that complements the other ingredients perfectly.
• 6 cups water or chicken broth: This will serve as the liquid base, which can be enriched with chicken broth for extra flavor.
• 1 bay leaf: Adds a layer of subtle, herbal flavor.
• 1 tsp dried thyme: A classic herb that brings an aromatic, earthy fragrance to the soup.
• Salt and pepper, to taste: Essential for seasoning and adjusting the flavors.
• Optional: 1 potato, peeled and diced: Some variations include a potato for an extra creamy texture.

Cooking Instructions

1. Prep the peas: Rinse the dried split peas under cold water, removing any debris or stones. Set aside.
2. Sauté the vegetables: In a large pot, heat a tablespoon of olive oil or butter over medium heat. Add the chopped onion, celery, and carrots. Sauté them until the vegetables are soft and the onion turns translucent, about 5-7 minutes. The aroma here is the first sign you’re making something delicious.
3. Add the garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Garlic releases its flavor quickly, so be careful not to burn it.
4. Incorporate the peas and liquids: Add the rinsed split peas to the pot, followed by the ham bone (or diced ham) and bay leaf. Pour in the chicken broth or water, ensuring everything is submerged. Stir in the dried thyme, and season with salt and pepper.
5. Simmer the soup: Bring everything to a boil, then reduce the heat to low and let it simmer uncovered for about 1.5 to 2 hours. Stir occasionally, breaking up the ham bone if you’re using it to release the smoky meat and marrow into the broth. If you’re using diced ham, you can add it in later, allowing the flavors to meld as the soup simmers.
6. Blend for smoothness (optional): If you like a creamy soup, you can blend part or all of the soup using an immersion blender. This will make the texture velvety smooth, while still leaving some hearty chunks if you prefer that.
7. Final touches: After the soup has thickened and the peas are tender, taste it again for seasoning and adjust with salt and pepper. If you added a potato, you should see it fully softened and integrated into the soup by this point.
8. Serve hot: Ladle the soup into bowls and enjoy with a side of crusty bread or a dollop of sour cream, if desired.

Ingredient Insights

• Split Peas: These legumes are the soul of the soup. They’re inexpensive, packed with protein, and have a naturally creamy texture when cooked. They’re also high in fiber, making the soup a filling, healthy option.
• Ham Bone: The ham bone is a traditional addition, and it imparts a wonderful, smoky flavor. It’s what gives the soup that rich, savory depth. If you don’t have a ham bone, using diced ham still brings the smoky richness, but a ham bone has the added bonus of releasing extra flavor as it cooks.
• Chicken Broth: Broth is a fantastic base for any soup because it adds layers of flavor. If you want a richer, more flavorful broth, opt for homemade or a quality store-bought version. It can make a huge difference in the final taste of the soup.
• Herbs: Thyme and bay leaf are staples in French Canadian cuisine, bringing that aromatic and earthy quality that is so characteristic of the dish. These herbs complement the split peas and ham perfectly.

Expert Tips

• Don’t rush the simmering process: The beauty of this soup is in the slow cooking. Let it simmer on low for at least 90 minutes. This allows the peas to break down and create a creamy texture, while the flavors from the ham or pork really meld together.
• Use a ham bone: If you can get your hands on a ham bone, use it! The marrow and connective tissue in the bone will enrich the broth, making it even more flavorful.
• Adjust texture to your liking: Some people like a smoother, almost purée-like consistency, while others prefer the peas to be a little more intact. If you’re going for a smoother texture, blend the soup for a few seconds. But if you want a chunkier version, just stir it well and leave it as is.
• Add vinegar for brightness: If your soup is tasting a little too rich, add a dash of white vinegar or apple cider vinegar at the end. It balances the richness and gives the soup a nice pop.

Recipe Variations

While the traditional version is beloved by many, there are several ways you can personalize this soup to suit your taste or dietary needs.

• Vegetarian Version: For a meatless twist, simply omit the ham and ham bone, and use vegetable broth instead of chicken broth. You can substitute the ham with smoked tofu or add a little liquid smoke for that smoky flavor.
• Add More Vegetables: Feel free to play around with other root vegetables, such as parsnips or turnips, which can add extra depth and sweetness to the soup. Some recipes also include leeks, which bring a mild onion flavor.
• Spicy Version: If you enjoy a little heat, throw in a diced jalapeño or sprinkle in some red pepper flakes while the soup is simmering. This adds a bit of a kick to the otherwise mild flavors.

Final Words

French Canadian Split Pea Soup is more than just a meal; it’s a tradition that has been passed down through generations. Its simplicity belies its richness, and every bite is packed with the warmth of centuries of culinary history. Whether you’re a Quebec native or simply someone who loves hearty soups, this recipe is sure to bring comfort to your kitchen.