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This old-school pea soup gives you cozy, homey vibes. It feels like you're right back in grandma's kitchen, smelling those warm, comforting scents that just make everything better.
I whip this up every winter because my grandmother passed down her version. When it’s cooking, the whole place smells amazing and instantly reminds me of childhood Sundays.
Tasty Ingredients
- 10 ml chopped savory leaves or 2.5 ml ground savory: It's the go-to herb here—if you can get it fresh, do it
- 135 g diced celery: Brings a fresh touch, pick super green stalks for the best crunch
- 310 g whole yellow peas, rinsed and drained: These peas are the hearty base, pick the good ones if you can
- 3 bay leaves: Toss in whole for that gentle aroma that lifts up everything
- 1.5 liters water:
- 115 g salted pork belly, halved: You can’t skip this—brings that classic smoky taste
- 145 g diced carrots: Pick crisp, bright carrots for pop and sweetness
- 375 g chopped onions: Firm, sprout-free onions work best to start all that savory magic
- 30 ml butter: Go full farm butter if you want it super rich
Simple Step-by-Step
- Finish Up With Seasoning:
- Stir in the savory—fresh or dried—and taste to see if you wanna tweak anything. Serve hot in warm bowls, it makes it extra cozy!
- Bring the Soup Together:
- Pour in your water, then the drained peas, salted pork, and bay leaves. Heat it till it barely starts to bubble, then drop to low. Cover and leave it alone for at least two and a half hours, maybe three. You can check now and then. When those peas are busting out of their skins and the soup thickens up, pull out the bay leaves.
- Sauté Your Base:
- Get those onions and butter sizzling in a big pot over medium heat. Keep it going until they're soft and turning golden (about eight minutes). Toss the carrots and celery in after that, cooking for five more minutes and stirring now and then. You want veggies soft, but not burnt.
- Soak the Peas:
- Throw peas into a big bowl, cover with lots of cold water. Let 'em soak—at least four hours, or overnight if you have time. Add some more water if they dry out. Once they’re plump, drain and ditch that water—it'll get rid of stuff that's tough on your stomach.
- Salt Pork Prep:
- Drop pork belly pieces in a bowl of cold water. Let them chill there for exactly 15 minutes. This tames the salt without losing flavor. Pat dry and set aside.
- Wrap Up the Pork:
- Pull out those pork chunks, cut off extra fat, and dice them up nice and small. Dump the pork back into the pot, so you get meaty bits in every spoonful.
I keep fresh savory growing out back—just for this every time. My granddad swore it’s what really made this dish stand out. The first time I gave this to my kids, their faces lit up the same way mine did at grandma’s table.
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Storage and Freezing Info
Stick any leftovers in an airtight container in the fridge for three to four days. It thickens up, but you can just splash in a bit of water or broth when reheating. For longer keeping, freeze single servings in tight containers or freezer bags. These will last up to three months and keep their flavor. Let it thaw in the fridge overnight for the best taste.
Fun Local Twists
In some parts of Quebec, you’ll find smoked ham bone swapped in—or added—alongside the pork for a heartier punch. Some families like dicing in potatoes near the end, or even drizzling in a touch of maple syrup for a light sweet note. Out east, it’s often super thick, nearly mashed, but in Montreal you’ll usually see it more brothy.
Classic Sides
Serve up with thick, buttery farmhouse bread straight from the oven for that real Quebec comfort. You can hand out little bowls of crunchy veggies on the side—think radishes, green onions, or little pickles—to balance it all out. For a big family meal, folks would usually follow this with apple or sugar pie for dessert. Want to impress guests? Pour a crisp dry white wine, like Chablis or Sancerre, with it.
Frequently Asked Questions
- → How do you soak yellow split peas?
Soak the peas in a large bowl filled with water for at least 4 hours or overnight. Ensure they’re fully submerged, adding more water as needed.
- → What kind of pork belly should I use?
Go for salted streaky pork for a deep flavor. To lessen the saltiness, soak it in cold water for about 15 minutes before using.
- → Can I swap savory for another herb?
Absolutely, thyme or rosemary works if you don’t have savory, but expect a slight change in taste.
- → How long should the soup simmer?
Simmer it over low heat for 2.5 to 3 hours, until the peas are soft and some have started to break apart.
- → Can this soup be made ahead of time?
Yes, it’s great for prepping ahead and reheating. In fact, it tastes even better after sitting in the fridge overnight.