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    Home / Quebec Kitchen / Soupe aux Pois

    Soupe aux Pois

    Soupe aux Pois recipe: thick, golden split pea soup simmered with ham hock and winter vegetables – the hearty staple that fueled Quebec’s first settlers.

    ⏱ 15 minPrep time
    🔥 30 minCook time
    🍽 4Servings
    🏷 Quebec KitchenCategory
    ☆☆☆☆☆No ratings yet
    Soupe aux pois, thick Quebec yellow pea soup with smoky ham and crusty bread

    When the first French settlers arrived in New France, they brought dried peas and the habit of a good pot of soup, and soupe aux pois became one of the colony’s true staples — cheap, nourishing, and endlessly adaptable. Cooks would hang the pot over the hearth and let it bubble all afternoon, stretching a single ham bone into a meal for a whole family.

    What makes it great is its honest, deeply comforting character: peas cooked to a thick, velvety puree, smoky ham falling apart in shreds, and a gentle backbone of onion and herbs. It’s the soup you want on a cold November night, served with crusty bread and, if you’re traditional, a drizzle of maple syrup.

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    Step by stepInstructions

    1. Place the peas, ham hock, onion, carrots, celery, bay leaf, thyme, and water in a large pot and bring to a boil.
    2. Reduce the heat to low, cover, and simmer gently for 1 1/2 to 2 hours, stirring occasionally, until the peas are falling apart.
    3. Remove the ham hock, let it cool slightly, then pick off the meat, chop it, and set it aside; discard the bone and skin.
    4. Puree part of the soup with an immersion blender if you like a smoother texture, leaving some peas whole.
    5. Stir the chopped ham back into the pot, season with salt and pepper, and simmer for 10 more minutes.
    6. Serve hot with crusty bread, and a drizzle of maple syrup on top if that's how your family takes it.

    💡 Chef tips & storage

    Let the soup simmer until the peas fall apart completely for that classic thick texture; use an immersion blender if you like it smoother. The ham hock adds loads of flavor, but taste before salting — ham can be quite salty. It thickens as it sits, so add a splash of water when reheating.

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    Recipe details

    Prep15 min
    Cook30 min
    Servings4
    CategoryQuebec Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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