Pea soup with maple syrup
Once a staple of ancient Roman and Greek culinary offerings, pea soup has remained a prominent offering of soups for good reasons. It is liked by many, can be accented with different garnishings and spices, and is quite hearty.
When paired with a ham or bacon, it offers the right combination of wholesome pea flavor profiles with an umami finish. This can be enjoyed by itself or with other appetizers, particularly breads and rolls, to accompany or dunk in.
We offer special options to add in to give you the freedom to make your pea soup truly yours. With a little customization, nuanced changes can be made and tasted on the palate to craft a unique taste. Better yet, it can be created in one large batch, frozen, and reheated at a later time.
- 120g smoked bacon
- 1 large onion
- 200g dried green split peas
- 1 litre chicken or vegetable stock or water
- TO FINISH
- ground pepper
- ESCUMINAC maple syrup
- Fresh herbs
- Thin slices of cooked ham
- Soft-boiled egg
- BACON – Cut the bacon into lardons and crisp them up in a large pan. Retain the bacon fat and the lardons.
- SPLIT PEAS – Rinse in cold water
- ONION – Finely chop the onion and sweat it in the bacon fat. When it is translucent, add the split peas and soak them thoroughly with the stock.
- COOKING & SIMMERING – Bring to the boil, then simmer at a low temperature for an hour or until the peas are soft.
- SEASONING & FINISH – Salt and pepper, add a drizzle of ESCUMINAC maple syrup.
- OPTIONS– A spoon of cream and chopped fresh herbs.