Canadian National Dishes

Fort Chambly Pea Soup

This heritage-inspired Québec pea soup is built around yellow split peas, onion, rendered salted pork fat and a generous blend of dried herbs. It follows the Fort Chambly National Historic Site recipe published by Parks Canada, scaled and adjusted for a home pot. Parks Canada presents the soup's resemblance to a 1750s soldier meal as a historical deduction, not a proven identical recipe.

Canadian National Dishes
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Wide table view of split pea soup with salted pork pieces, herbs, bread and a wooden spoon.
Bread and a wooden spoon accompany the hearty bowl.
Prep 30 minutes
Cook About 140 minutes
Total About 660 minutes (11 hours)
Calories About 390 kcal per portion
Ingredients ↓
Overview

Fort Chambly Pea Soup

Parks Canada shares a Fort Chambly heritage-site pea soup made with dried split peas, salted lard, onion and herbs. Its recipe notes that a resemblance to the food of French colonial soldiers in the 1750s is inferred from their rations; it does not establish that this exact soup was served. This practical home version keeps the site's signature rendered salted pork fat and mixed dried herbs, added during the final half-hour. It is intentionally simpler than rank 65's family-style Québec soup, with no carrot or celery.

Practical

Practical

  • Soak the peas in the refrigerator, then drain and rinse them.
  • Render the salted pork fat slowly; keep the heat moderate so it turns golden rather than scorches.
  • Add the herb blend during the final half-hour so its aroma stays distinct.
  • Salt only after tasting; salted pork can contribute plenty already.
Ingredients

Ingredients

Soup

  • 500 g dried yellow split peas, picked over and rinsed
  • 180 g salted pork fatback, diced into 1 cm pieces
  • 180 g yellow onion, chopped
  • 1.8 L water, plus more as needed

Herbs and seasoning

  • 4 g dried herb blend: parsley, thyme, chervil, summer savoury, sage and sorrel (about 4 tsp by volume)
  • 3 g freshly ground black pepper
  • Up to 3 g fine salt, only if needed after tasting the salted pork
Directions

Directions

Method

  1. Soak the peasCover the picked-over, rinsed peas with plenty of cool water and soak for 8 hours in the refrigerator. Drain and rinse; do not use the soaking water in the soup.

  2. Render the pork fatPut the diced salted pork fatback in a heavy 5 L pot over low-medium heat. Cook for 10–12 minutes, stirring, until some fat renders and the pieces begin to turn golden. Do not let them burn.

  3. Start the soupAdd the onion and cook for 5 minutes until translucent. Add the drained peas and 1.8 L water. Bring to a full boil and skim the foam. Lower to a gentle simmer, partially cover and cook about 120 minutes, stirring every 20 minutes and adding hot water as needed to keep the peas covered.

  4. Add the herbsAbout 30 minutes before the peas are done, stir in the herb blend and pepper. Continue gently simmering until the peas are completely tender and beginning to break down; the broth should be thick but spoonable.

  5. Season and finishTaste before adding salt, since the pork is salted. Add up to 3 g only if needed. Remove any hard pieces of rind if present and adjust the thickness with hot water. Simmer for 5 more minutes.

  6. Rest and serveLet the soup stand for 10 minutes, then serve hot. Bread is optional. Cool leftovers promptly in shallow containers.

Practical

Practical

Serving

Soak the peas in the refrigerator and keep raw pork separate from ready-to-eat food. Wash hands, utensils and work surfaces after handling it. The soup thickens as it stands; loosen servings with hot water. Refrigerate leftovers in shallow containers within 2 hours, keep them at or below 4°C and use within 3 days or freeze. Reheat soup while stirring to a full rolling boil; check a thick serving with a clean thermometer and make sure it reaches 74°C throughout. Discard reheated portions that are not eaten.

Nutrition

Nutrition

  • Serving sizeAbout 350–400 ml
  • CaloriesAbout 390 kcal
  • CarbohydrateAbout 35 g
  • ProteinAbout 16 g
  • FatAbout 18 g
  • FibreAbout 16 g
  • SodiumAbout 900 mg

Rounded ingredient-based estimate for one eighth of the pot. Salted pork fat varies widely in sodium and rendered fat; optional salt and bread are not included. This is not a laboratory analysis.

Allergens and food safety

Allergens and food safety

No priority allergens are intentionally included. Check packaged pork and optional bread labels for allergens or cross-contact. Soak peas in the refrigerator, keep raw pork cold and separate, and wash hands and surfaces after handling it. Cool leftovers in shallow containers within 2 hours, store at or below 4°C and use within 3 days or freeze. Reheat soup while stirring to a full rolling boil; use a clean thermometer to check that a thick portion reaches 74°C throughout. Do not hold soup for a long time between 4°C and 60°C. For any reheated serving, verify 74°C throughout with a clean thermometer.

Closing notes

Closing notes

  • Add salt only after tasting the pork and broth.
  • Serve with bread for a simple, filling meal.