Soupe aux pois cassés or split pea soup is popular throughout Canada partially due to its ease to make and low cost. The origins of this soup are thought to have traveled overseas on Samuel de Champlain’s ship from France. Also aboard his ship was an ancestor of mine- Louis de Plourde de Plourdegais who was his surgeon-general. He accompanied Champlain as he established Saint Croix, Port Royal, and Québec before returning back to Nantes, France. (I am fortunate to have learned this from my Dad’s uncle who actually traveled to France to gather information on our ancestry!) Some of the ingredients for the soup were easily kept aboard the ship for long journeys.
As the first settlers were growing vegetables and raising pigs they discovered the beautiful pair of ham hock and peas. This hearty soup helped the settlers through freezing winters and was very nutritious. Over time this dish was especially loved by farmers as peas kept well and the other ingredients were very inexpensive.
The smell of cooking ham and vegetables filled the apartment as we sunk into the couch after a long day of work. Once the peas reached the desired texture, we dished it up with slices of baguette to dip into the nourishing concoction. Although it did not stand out like some of the other dishes, we still appreciated its’ taste and uncomplicated recipe (found here). If I was to make it again I would puree the soup. We rated this dish 5.5/10. Later on this week I will be serving up the third Canadian dish- Fèves au Lard (any guesses on what that might be?)
