Quebecois-style Split Pea Soup with Bacon

Ingredients

In this Quebecois adaptation, the traditional Norwegian ertesuppe med flesk is transformed into a Quebecois-style split pea soup. The main difference lies in the use of bacon instead of pork belly (flesk). The smoky flavor of bacon adds a distinct taste to the soup, which is characteristic of Quebecois cuisine. Additionally, the use of specific vegetables like onions, carrots, and celery enhances the flavor profile and texture of the soup, aligning it with Quebec's culinary traditions. We alse have the original recipe for Ertesuppe med flesk, so you can check it out.

• 2 cups (400g) dried split peas 2 cups (400g) dried split peas
• 6 cups (1.4L) chicken or vegetable broth 6 cups (1.4L) chicken or vegetable broth
• 8 slices of bacon, chopped 8 slices of bacon, chopped
• 1 large onion, diced 1 large onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 20g
• Fiber: 15g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the split peas under cold water and drain.
2. 2.
   In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
3. 3.
   Add the diced onion, carrots, celery, and minced garlic to the pot with the bacon fat. Sauté until the vegetables are softened.
4. 4.
   Add the split peas, chicken or vegetable broth, bay leaf, and dried thyme to the pot. Bring to a boil, then reduce the heat to low and simmer for about 1 hour or until the split peas are tender.
5. 5.
   Remove the bay leaf from the pot. Use an immersion blender or a regular blender to puree the soup until smooth and creamy.
6. 6.
   Season with salt and pepper to taste. If the soup is too thick, add more broth or water to reach the desired consistency.
7. 7.
   Serve the Quebecois-style split pea soup hot, garnished with the crispy bacon. Enjoy with crusty bread.

Treat your ingredients with care...

• Split peas — Make sure to rinse the split peas thoroughly before cooking to remove any impurities.
• Bacon — Choose high-quality bacon for the best flavor. Crispy bacon adds a delightful texture to the soup.

Tips & Tricks

• For a smokier flavor, you can use smoked bacon or add a small amount of liquid smoke to the soup.
• If you prefer a chunkier texture, you can reserve some cooked split peas and add them back into the soup after blending.
• This soup tastes even better the next day, so consider making it in advance and reheating it for a quick and satisfying meal.

Serving advice

Serve the Quebecois-style split pea soup hot, garnished with the crispy bacon. Accompany it with a slice of crusty bread for a complete and hearty meal.

Presentation advice

When serving the soup, you can drizzle a small amount of olive oil or cream on top for an elegant touch. Sprinkle some fresh chopped parsley or thyme leaves for added color and freshness.