This hearty Quebec Pea Soup is a rustic masterpiece of comfort food, deeply rooted in the culinary traditions of Eastern Canada. The base features dried white peas simmered slowly with a ham bone and salt pork, creating a naturally thick, velvety broth without the need for cream. The defining characteristic of this dish is the addition of “salted herbs,” a traditional Quebecois condiment made from fresh chives, savory, parsley, and chervil preserved in coarse salt. This unique herb blend cuts through the richness of the pork, adding a bright, aromatic punch that elevates the earthy peas. It is the perfect warm embrace for cold winter evenings, offering a robust flavor profile that is both savory and herbaceous. Serve it crusty bread for a meal that feels like a hug in a bowl.
Quebec Pea Soup / Salted herbs
Description
This hearty Quebec Pea Soup is a rustic masterpiece of comfort food, deeply rooted in the culinary traditions of Eastern Canada. The base features dried white peas simmered slowly with a ham bone and salt pork, creating a naturally thick, velvety broth without the need for cream. The defining characteristic of this dish is the addition of "salted herbs," a traditional Quebecois condiment made from fresh chives, savory, parsley, and chervil preserved in coarse salt. This unique herb blend cuts through the richness of the pork, adding a bright, aromatic punch that elevates the earthy peas. It is the perfect warm embrace for cold winter evenings, offering a robust flavor profile that is both savory and herbaceous. Serve it crusty bread for a meal that feels like a hug in a bowl.Ingredients
Directions
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Soak dried white peas for at least 8 hours or overnight in water to cover; drain well.
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In a large heavy pot, heat butter over medium heat. Saute chopped onion and leek just until tender.
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Add the soaked peas, smoked ham, ham bone, salt pork (kept in one piece), garlic, 8 cups of cold water, and the rinsed salted herbs.
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Bring the mixture quickly to a boil, then lower the heat.
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Partly cover the pot and cook gently for 2-3 hours, or until the peas are very tender. Stir occasionally during cooking, adding more water if necessary to maintain consistency.
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Remove the salt pork from the soup. Cut it into small pieces and return it to the pot.
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Adjust seasoning if needed and serve hot.
Note
This soup traditionally uses "salted herbs," a Quebec specialty. To make them: In a large bowl, combine 1 cup chopped fresh chives, 1 cup chopped fresh savory, 1 cup chopped fresh parsley, 1 cup chopped fresh chervil, 1 cup grated carrots, 1 cup chopped celery leaves, and 1 cup chopped green onions. Layer 1 inch (2.5 cm) of the herb/vegetable mixture in the bottom of a crock or glass bowl and sprinkle with some coarse salt (use 1/4 to 1/2 cup total). Repeat layers until all mixture and salt are used. Cover and refrigerate for 2 weeks. Drain off accumulated liquid and pack the herb mixture into sterilized jars. Refrigerate until ready to use. They can be found in Montreal specialty stores or made at home.
This soup freezes well. Allow to cool completely before transferring to airtight containers.
In summer, fresh herbs can be added at the end of cooking instead of using the preserved salted herbs for a brighter flavor.
