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“Good old fashioned French Canadian Pea Soup! If you like your pea soup thick and full of texture, you'll enjoy this! ( Though I enjoy starting soup in the morning on my days off, you can soak your peas overnight in cold water, but I don't recommend it for this recipe). I always make a lot of soup for freezing, feel free to half the recipe”
READY IN:
4hrs 20mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. - Slice bacon into 1" squares, then fry, set aside, (reserve drippings).
  2. - Rinse and sort out unwanted peas.
  3. - In a large pot, combine two thirds of the peas with water and stock, bring to a boil.
  4. - Meanwhile, chop carrot, onions celery, and garlic, then saute in bacon fat for 2 minutes.
  5. - Ounce peas are boiling, turn down to low, add ham hock, bacon, sauteed vegetables, whole sprigs of thyme, bay leaves, salt, and pepper.
  6. - Simmer 2 to 3 hours stirring occasionally, until peas are softened.
  7. - Remove ham, thyme sprigs, and bay leaves.
  8. - Remove bone and fat from ham, then dice up ham.
  9. - Return ham along with reserved peas, ( this will provide that wonderful texture).
  10. - Stirring occasionally, Simmer for 1 to 2 additional hours or until it reaches desired consistency.
  11. - Add salt and Pepper to taste, enjoy!

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