Festival à la maison – Recipes: Pea Soup

Author: Lor Brand

Pea Soup

Recipe for 8 to 10 people


  • 2 ½ cups of yellow split peas
    2 smoked pork knuckles
    2 cups of carrots, diced 
    2 cups of yellow onion, diced 
    2 cups of celery, diced
    2 teaspoons of dried thyme
    2 bay leaves
    1/2 tablespoon of salt
    1 pinch of ground black pepper, or to taste
    3 L of poultry stock 


  1. Place the split peas, smoked pork knuckles, thyme, bay leaf, salt and pepper in a large saucepan and add the chicken stock. Bring the mixture to a boil and skim off any foam with a spoon. 
  2. Lower the temperature; place a lid on the pot and simmer, stirring occasionally for 45 minutes 
  3. Add the carrots, onion, celery and cook for another 45 minutes until the peas are tender and starting to mash. 
  4. Remove pork knuckles from soup; remove the meat from the bone, chop the meat and return it to the pan. 

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