French Canadian Pea Soup
A velvety, aromatic split pea soup rooted in Québécois tradition, built on sautéed onions, celery, and carrots, simmered until the peas break down into silk. Finish with a touch of maple and fresh thyme for authentic depth.
- Total time
- 55 min
- Servings
- 6
- Calories
- 268
- Protein
- 17g
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 2 stalks celery, diced
- 2 medium carrot, diced
- 2 cups dried split peas
- 8 cups vegetable broth
- 1 tbsp maple syrup
- 1 tbsp fresh thyme (or dried thyme), plus extra to serve
Instructions
- 1
Dice the onion, celery, and carrot into roughly 1/2-inch pieces.
- 2
Rinse the split peas in a fine-mesh strainer until the water runs clear.
- 3
Heat olive oil in a large pot over medium heat until shimmering, about 90 seconds.
- 4
Add diced onion, celery, and carrot. Cook, stirring, until softened and fragrant, 5–6 minutes.
- 5
Stir in the rinsed split peas and broth. Bring to a boil over medium-high heat.
- 6
Reduce heat to medium-low. Add thyme, salt, and pepper. Simmer uncovered 40–45 minutes until peas completely dissolve and soup is creamy.
- 7
Stir in maple syrup. Taste and adjust seasoning. Serve hot with fresh thyme on top.
Tools you’ll need
- large pot (5+ quart capacity)
- fine-mesh strainer
- wooden spoon
- ladle
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