Soupe Aux Pois has received negative press mainly due to it's colour and texture which are visually unappealing. It is difficult to entice one into making a recipe based on it's unphotogenic history in pictures, the reason I opted not to produce one myself.
Traditional Quebec soupe aux pois most commonly features yellow peas and and some type of pork (mainly ham bone or salt pork). If prepared properly, soupe aux pois should be thick, smooth and flavourful.
So how do I convince one to give pea soup a chance? Option one would be through acoustic expression in room 1742 at the Queen E in Montreal dressed in nothing more than flannel whites and a hotel duvet. More effectively I have chosen to throw tradition aside to reach the masses, as my guitar playing is atrocious, and be more Northern European with this version from Bon Appétit.
Split Pea Soup with Sausage and Potato
5 fully cooked spicy smoked sausage links (such as andouille or hot links), cut into 1/2-inch cubes
1 12-ounce russet potato, peeled, diced
1 large onion, chopped
1 1/2 teaspoons chopped fresh rosemary
1 1/4 cups green split peas, rinsed
4 cups low-salt chicken broth
Sauté sausages in heavy large pot over medium-high heat until fat begins to render, about 4 minutes. Add potato, onion, and rosemary. Sauté until onion is soften, about 5 minutes. Mix in split peas, then broth. Bring soup to simmer. Reduce heat to low. Cover and simmer until peas are tender, stirring occasionally, about 50 minutes. If desired, thin soup with water by 1/4 cupfuls. Season soup to taste with salt and pepper. Ladle into bowls and serve. For a less spicy sausage, choose Kielbasa or garlic sausages.
Makes 4 to 6 servings.