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I've been refining my recipe of pea soup for years ... It's finally perfect!

I've been refining my recipe of pea soup for years ... It's finally perfect!
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There are as many recipes for pea soup!

Seriously, I worked a lot on my pea soup so it can finally be perfect: just creamy enough, good flavors, perfect choice of meats ...


> 2 cups dried whole yellow peas (not crushed)

> 2 carrots, diced

> 2 celery stalks, diced

> 1 medium leek, finely chiselled

> 1 yellow onion, chopped

> 3 tablespoons butter

> 8 cups chicken broth (or half and half with water if you need to pay attention to salt)

> 1 small smoked pork knuckle or ham bone with meat

> 3 sprigs fresh thyme, chiselled

> 1 laurel leaf

> Salt and black pepper

> 2 tablespoons fresh parsley, chopped


  1. Place the peas in a large bowl, then cover with cold water. Refrigerate and soak for 8 hours (maximum 12 hours). Drain, rinse with clear water and set aside.
  2. In a large cast iron saucepan (or other heavy saucepan), melt the butter over medium heat.
  3. Add the onions and cook for 5 minutes.
  4. Add the dices of carrots and celery and finely chopped leeks. Cook, stirring occasionally, for 5 minutes.
  5. Pour broth, pork shank or ham bone, peas, thyme and bay leaf.
  6. Season with salt and pepper and bring to a boil.
  7. Reduce heat, cover and simmer gently, stirring regularly, until peas are tender, about 2 h 30-3 hours.
  8. Add a little water to get the desired consistency (you like it very thick, right?)
  9. Ten or fifteen minutes before the end of cooking, remove the pork knuckle from the soup, cut the diced meat and put it back in the soup.
  10. Correct the seasoning, add the fresh parsley and serve.

There is not a soup more comforting than that! If so, come and tell me which one on our Facebook page.

Source: PBS · Photo Credit: Capture vidéo youtube

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