Quebec Pea Soup

It may seem rather strange, but the canned version of this soup was a breakfast staple for us during the winter we spent in Montreal.

In England Pea soup is known as The London Particular because of the thick, dense 'peasouper' London fogs that were so prevalent during the first half of the last century.


3 ½ Pints vegetable stock.
¾ lb Yellow split peas.
1 Large carrot, sliced.
1 Medium onion, chopped.
2oz Butter
Salt & pepper

1. Stir the stock and peas into a saucepan, bring back to simmer. Cover and simmer for 30 minutes. (There is no need to soak peas first)
2. Meanwhile heat half the butter in another saucepan and cook the carrot and onion over a gentle heat until soft.
3. Add the vegetables to the peas, season lightly then cover and simmer very gently for 40-50 minutes.
4. Then either whiz it with a blender, or press it through a sieve. You may prefer a chunkier texture.
5. Before serving melt in remaining butter. The soup can be thinned with stock if required.