Soupe aux Pois
Yellow split peas simmered slowly with salt pork, onion and savory into a thick, warming winter soup.
- Prep
- 15 min
- Cook
- 150 min
- Total
- 165 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Large heavy pot
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 8 g
- carbs
- 41 g
- protein
- 18 g
- calories
- 310
Instructions
- 1
Render the salt pork in the pot over medium heat until the fat runs and the pieces colour.
- 2
Add the onion, carrot and celery and cook until softened, about 8 minutes.
- 3
Drain the peas and add them with the water, savory and bay leaf.
- 4
Bring to the boil, skim, then simmer partly covered for 2 to 2 and a half hours, stirring now and then.
- 5
Mash a few ladlefuls against the side of the pot to thicken, season with pepper and salt only if needed.
- 6
Rest for 10 minutes before serving; the soup thickens as it stands.
Chef's tips
Salt pork carries the seasoning, so taste before adding any salt.
Ingredient substitutions
- salt pork → a smoked ham hock, or leave it out and use vegetable stock for a meat-free pot
Storage
Keeps 4 days in the fridge and freezes for 3 months; loosen with water when reheating.
Common mistakes to avoid
- •Adding salt too early so the peas stay firm
- •Letting the base catch on a thin pot
Serving suggestions
Cooked Soupe aux Pois?
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