Acadian pea soup is a hearty Maritime dish with household variations. This Chignecto-inspired home version combines dried peas, salt pork and onion, adding potato near the end. It uses yellow split peas, which soften without an overnight soak, so it is a practical modern take rather than an exact reconstruction of an eighteenth-century pot.
Acadian pea soup is a hearty Maritime dish with household variations. This Chignecto-inspired home version combines dried peas, salt pork and onion, adding potato near the end. It uses yellow split peas, which soften without an overnight soak, so it is a practical modern take rather than an exact reconstruction of an eighteenth-century pot.
Soak and rinseCover the salt-pork cubes with cold water and soak in the refrigerator for 30 minutes. Drain and rinse the pork, discarding the soak water. Rinse and drain the split peas.
Start the soupPut the peas, pork, 1.75 L water, onion, bay leaf and black pepper in a heavy pot. Bring to a boil and skim off any foam, then lower the heat to a gentle simmer.
Simmer the peasCover with the lid slightly ajar and cook for 90 minutes, stirring every 20 minutes and scraping the bottom. If the peas thicken before turning tender, add a little hot water.
Add the potatoStir in the diced potato and simmer for about 30 minutes, until it is tender and the peas are soft and beginning to break down. Check the largest pork piece with a clean thermometer; it must reach at least 71°C.
Finish and serveRemove the bay leaf. Taste before adding salt, since the pork may season the soup sufficiently. Thin with hot water if you prefer a looser broth, and serve hot.
The soup thickens as it stands. Stir in a little hot water while reheating to loosen it. Cool leftovers in shallow containers and refrigerate them within two hours; keep them at 4°C or below and use within 2–3 days, or freeze for up to four months. Reheat to 74°C, bringing the soup to a rolling boil while stirring.
Rounded estimate for one of six bowls using generic ingredient-composition data. Salt-pork labels vary widely, and the estimate does not calculate sodium or fat lost in the soaking and cooking water.
The listed ingredients contain pork and no intentional priority allergens. Check the salt-pork package for allergen or cross-contact statements. Keep the pork refrigerated while it soaks, wash hands and clean the board, knife and surfaces after raw-pork contact, and cook the largest piece to at least 71°C. Refrigerate leftovers in shallow containers within two hours at 4°C or below; use within 2–3 days or freeze for up to four months. Reheat to 74°C and bring soup to a rolling boil while stirring.
No. Dried split peas can be cooked without an overnight soak. This recipe’s 30-minute refrigerator soak is for the salt pork, not the peas.
