Canadian Split Pea Soup

What Makes Our Pea Soup so Special?

Story of Canadian Pea Soup

Hearty and flavourful, split pea soup became a beloved dish among French-Canadians for centuries. When the winds were harsh and the lands were barren, the settlers of Quebec had to work quick to prepare for the long winters to come. As blankets of snow and frost covered the crops, settlers were limited to the ingredients in their cellar to sustain themselves. Typically stored were yellow peas, dried herbs, salted pork, and root vegetables, all of which would become the components of split pea soup. While the culture survived, as did the soup, turning into a staple in French-Canadian history and culture.

What's Inside

Pea soup has existed for centuries, originating in ancient Greece and Rome. As the name suggests, it features peas, cooked in a meat broth until turned to mush. The soup was adopted by the French settlers of Quebec in the 18th century as an accessible, and filling dish. Though there are variations from person to person, the soup most frequently included yellow peas, salt pork, and herbs. Working adults and parents may enjoy pea soup since the ingredients can be bought locally and can be stored for many months. Some ingredients, such as herbs and dried peas, can last in the pantry for years.

How It's Made

In order to properly combine the ingredients, the soup must simmer for a long time, often around three hours. Allowing the soup to simmer ensures the vegetables are soft and broth is thick, which gives the soup a nice texture and strong taste without the need for additional flavouring. The pot should only be removed once the texture resembles porridge. Another thing that makes the soup so wonderful is that it retains its flavour for days in the fridge. From personal experience, letting the soup sit in the fridge overnight makes it taste even better as the ingredients slowly merge onto one.

Different Takes on the Recipe

Thanks to the soup’s simplicity, several different ingredients may be incorporated without fully altering the base dish. Common additions include bacon, onions, carrots, celery, and lentils. Herbs may also be interchanged as the salt pork tends to overpower the taste regardless of the other ingredients. Traditionally, Canadian pea soup contains bay leaves and thyme, however some may prefer cilantro or parsley. Spices such as black pepper and cayenne pepper may also enhance the flavour. As for me, my favourite herb to add is ground mustard, which gives the soup a bit of tang.