French-Canadian Pea Soup (Soupe aux pois)
180 mins (prep 60, cooking 120)
9 ingredients
8 servings
A traditional dish for Fridays (a legacy from Quebec's religious past). After cooking, I like to remove about half the peas and puree them in order to thicken the soup. I use a ham bone or pork hocks instead of salt pork. The savoury is essential to get the right flavour. You can also soak the peas overnight instead of using the quick-soak method.

Categories:  weeknight , quebec , north-american , canadian , <-4-hours , soups-&-stews , time-to-make ,
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Serving Size (315.79 g)
Servings 8
Amount per Serving
Calories 50.88 Calories from Fat 2.34
% Daily Value *
Total Fat 0.26g 3.22%
Saturated Fat 0.05g 1.93%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 29.9mg 9.97%
Total Carbohydrate 9.24g 24.64%
Dietary Fiber 3.34 g 106.97%
Sugars 3.84 g %
Protein 3.22g 51.56%
Vitamin A 1519.75IU% Vitamin C 23.33mg%
Calcium 29.55mg% Iron 0.93mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
salt pork, large, dried savory