Yellow Pea Soup

  • Serves

    serves 8-10


(Soupe au Pois)

Maple syrup is big business in La Beauce; it flavors many dishes, including this one.


  • 2 cups whole dried yellow peas
  • 1 tsp. baking soda
  • 1 small rutabaga, peeled and grated
  • 1 carrot, peeled and grated
  • 1 leek, trimmed, cleaned, and finely chopped
  • 1 small yellow onion, peeled and chopped
  • 14 lb. salt pork
  • 14 cup minced fatty bacon
  • 2 tbsp. grade B maple syrup
  • Freshly ground black pepper
  • 1 tbsp. dried or chopped fresh winter savory


Step 1

Put peas and baking soda into a large pot, cover with cold water by 1'', and bring to a boil over high heat. Boil for 5 minutes; then drain into a colander, and rinse under cold running water.

Step 2

Return peas to pot, add rutabagas, carrots, leeks, onions, salt pork, bacon, and maple syrup, and season to taste with pepper. Add 12 cups cold water, and bring to a boil over high heat, skimming foam that rises to the surface. Reduce heat to medium-low, and simmer until peas and vegetables are very tender and soup has thickened, 2–2 1⁄2 hours. Add savory 30 minutes before soup has finished cooking. Remove salt pork, and season soup with pepper just before serving.

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