Roger Tulk's Recipe

French Canadian Pea Soup

Category: Soup

Makes four servings. Easy recipe, prep and cooking time about three hours, with about five minutes prep the night before.

1 cup (250 ml.) yellow split peas
4 cups (1 litre) chicken or vegetable stock
1/4 (65 ml.) cup finely chopped onion
1 finely chopped garlic clove
2 dashes Worcestershire sauce, or 2 tsp (10 ml.) HP sauce (both very popular in Quebec.)
1 ham bone with some ham still on, or 1/2 cup (125 ml.) diced ham, if you don't have a ham bone handy
Salt and pepper to taste

Soak the peas overnight in at least 1 1/2 quarts of water (1.5 litres.)

Drain the peas, and put in a large (3 qt, 3 litre) pot with the stock, onion and garlic. Bring to a boil for about five minutes, then reduce the heat to medium low. Add the ham bone or ham and cook for two hours. Scrape off any ham remaining on the bone, and season to taste. Serve hot.

This is a great warmer on a cold winter day. As an option, you could add cut green beans, diced carrots or parsnip, or sweet potato. This nutritious soup is easy to serve to children.