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Split pea soup with salted herbs from the lower st-lawrence river area, maple sour cream |

Salted

A traditional Quebec recipe that's sure to warm you up. A soup made with vegetables, dried split peas and salty herbs.

Note

If you use whole dry peas, make sure to soak them the day before.

Ingredients

Recipe for 12 Tapas

Soup

1 Cup(s)
Split peas
100 Gr
Carrot
150 Gr
Onion
100 Gr
Celery
75 Gr
Leek
2 Clove(s)
Garlic
1 Leaf(ves)
Bay leaf
1 Sprig(s)
Sage
1 Liter(s)
Vegetable stock
2 Tbsp
Duck fat
2 Tbsp
Salted herbs

Cream

150 Ml
Sour cream
15 Ml
Maple syrup
10 Sprig(s)
Chives
  • Salt and pepper

Preparation time: 75 min

  • Set up

    Rince the peas under water, drain and dry.

    Finely chop the leek, celery and carrot. Chop the garlic and the sage. Cisel the onion and the chive.

  • Soup

    In a pot, cook the onions and the leek for 3 minutes with a dash of oil. Add the carrots, the celery, garlic, sage and bay leaves.

    Cook for 2 minutes, add the peas and the broth. let simmer for 1 hour then mix in a blender.

  • Cream

    Mix the sour cream with chives and maple syrup. Season with salt and pepper. Pour in a pastry bag.

  • Plating

    Pour the soup in a bowl, decorate with sour cream and serve.

If you use whole dry peas, make sure to soak them the day before.

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