Nevertheless, as a Quebecois, this soup reminds me of when I was a kid and my mom would serve us a nice pea soup out of an Habitant can 😂
This soup freezes very well, just let it cool put it in an airtight container, and let it take a cryogenic nap in the freezer.
- 20g butter
- 470g yellow dried split peas
- 2-3 bay leaf
- pinch savory
- 3 stalks of celery diced
- 2 diced carrots
- 1 diced onion
- 4 cups vegetable stock
- In a large pot, melt the butter and soften the carrots, onion, and celery. Meanwhile, rinse the pea under cold water. After 2-3 minutes add the peas, bay leaves, savory, and the stock. Cover and simmer for about an hour. Give it a swirl every 20 minutes or so. If it’s becoming too thick, add more stock or water. I had to add about an extra cup.
- Remove the bay leaves. Do a taste test and adjust with salt and pepper.