Whole yellow pea soup

A variant on pea soup made with whole peas as well as split peas and more vegetables. It keeps more texture from the whole peas and the diced vegetables while the split peas fall apart and give body to the soup.

The soup bone can be from a ham, if so try to keep some flesh on it. I got mine from my butcher (I had no intention of making a ham) so it’s very bare.

This is a slight modification of the recipe found here.

1 soup bone
4 liters water (16 cups)
600g whole dried yellow peas
300g split dried yellow peas
2 onions
2 carrots
3 celery branches
2 parsnips
1 leek
1 small turnip (or 4 baby turnip)
1/4 of a nutmeg, grated
1 table spoon summer savory leaves
6 bay leaves
1/4 cup chopped parsley
2 tablespoon salted herbs
black pepper to taste


1. Put the whole peas in a large bowl that can be sealed.

2. Fill with water and put in the fridge overnight to soak.

3. In a large stock pot, combine the water and the soup bone.

4. Bring to a boil. Skim the foamy scum that may form on the surface.

5. Take the soaked peas out of the fridge.soaked

6. Drain and rinse them well.

7. Add to the stock pot.

8. Add the split peas (they don’t need to soak). Simmer for 2 hours, stirring once in a while.

9. Meanwhile, dice the vegetables.

10. At the two hour mark the whole peas should be very soft and the split peas should be falling apart. You’ll want to be stirring this a bit more frequently at this point so that the broken down peas don’t form a crust at the bottom of the pot (they can scorch). Skim any film like scum from the top of the liquid.

11. Add the vegetables.

12. Add the nutmeg, salted herbs, summer savory leaves and bay leaves.

13. Stir in the chopped parsley and add black pepper to taste. Simmer for 45 minutes, stirring frequently and skimming the film like scum for the top of the pot. Add boiling water if it gets too thick.

14. Serve warm.



Kohlrabi soup

Or Chou-rave, in French. Nice vegetable in the cabbage family. My CSA bags had a few of them and the garlic scapes, so I turned the lot into soup. They have a dense firm interior, with a texture that is similar to a green apple, not the leaves you’d expect from a cabbage.

The Korean pepper adds a bit of spiciness at the back of the throat. Feel free to adjust and add more to your personal preference.

2 kohlrabi, chopped
1 leek, chopped
3-4 carrots, grated
4-5 garlic scapes, finely chopped
3/4 tea spoon Korean pepper
1/4 tea spoon fresh grated ginger
1 pinch dried savory leaves
2 table spoon butter
2 box chicken stock
Salt and pepper



1. Put the butter and all the vegetables in a large soup pot.

2. Cook on medium-low heat for 15-20 minutes, until the carrots have lost at least half of their volume.

3. Add the chicken stock and bring to a boil.
Reduce to a simmer and add the ginger, Korean pepper and savory. Simmer for 1 hour or until the kohlrabi is tender.

4. Add salt and black pepper to taste before serving.


Soupe aux Gourganes

Gourganes are also called “broad beans” or “wetland beans” in English. They are big flatish beans that are grown in Québec.

The traditional recipe calls for salted lard, but I used bacon instead. I also added some carrots to have a bit more vegetables.

1 onion, finely diced,
2 cloves of garlic, minced,
4 cups chicken stocks
2 cups gourganes (about 1 kilo with the shells)
1 tea spoon dried savory leaves
1/4 cup pearled barley
6 slices of bacon
4 carrots, sliced


1. Shell the gourganes. Sit down in front of tv, with something mindless on and remove the outer shells. Make sure to remove the tiny part that attaches the bean to the shell. quickly boil the beans in salted water for 1-2 minutes then rinse them out with cold water. This removes the thin slightly slimy film on them.

2. Cut the bacon up in small cubes and render on low heat. You want to render out the bacon’s fat.

3.  Add the diced onion and the minced garlic and cook for 2-3 minutes in the rendered bacon fat.

4. Deglaze the pot with the chicken stock, scrapping at the bottom to get all the flavors out and into the liquid. Bring to a boil.

Then turn the heat back down to a simmer and add the beans, the dried savory and black pepper to taste. Cover and simmer for 1h – 1h30 until the beans are “al dente”

5.  Bring the liquid back to a boil. Add the barley and stir it in. Bring back down to a simmer for 15 minutes.

6. Add the carrots and simmer for about 30 minutes more, or until the barley is fully cooked.

7. Adjust seasoning to taste and serve.