Yellow split pea soup

A rich, creamy, and comforting recipe that showcases Quebec yellow peas.

Ingredients

• 1 cup (220 g) Tournevent yellow peas
• 1.25 L vegetable or chicken broth
• 1 large onion, chopped
• 1 clove of garlic, minced
• 1 carrot, diced
• 2 tbsp Tournevent canola oil
• 125 ml cream (or plant-based cream)
• 1 bay leaf
• Salt and freshly ground pepper

Instructions

1. The day before, soak the yellow peas in water with 1 tbsp of baking soda.
2. In a large pot, heat the canola oil over medium heat and sauté the onion, garlic, and carrot until tender (about 5 minutes).
3. Add the yellow peas (well rinsed and drained), the broth, and the bay leaf. Bring to a boil, then reduce heat, cover, and let simmer over low heat for 40 to 45 minutes, until the peas are tender.
4. Remove the bay leaf. Using a blender or an immersion blender, purée the soup until smooth.
5. Stir in the cream and season with salt and pepper. Let heat for a few minutes without boiling. Serve hot.

Tournevent Tip: Add a few homemade croutons and a drizzle of Tournevent canola oil just before serving for even more flavor.

⏱ 55 minutes preparation time (plus soaking) · 4 to 6 side-dish servings

📄 Download the recipe sheet (PDF)

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