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( La Soupe Aux Pois Chiches )

Split Peas With Salted Pork
( La Soupe Aux Pois Chiches )


1-1½ kg (2¼-3lb) lightly salted ridge of shoulder of pork
½ kg (1lb 2oz) pork sausages
300g (11oz) shallots
6 carrots
1 parsnip
1 small head of celery
4 leeks
½ kg (1lb 2oz) split peas
Thyme, parsley, celery green
Salt and pepper


Preparation time: 20 minutes
Cooking time: 120 minutes
Serves: 6


1. Bring meat and sausages to the boil in water to barely cover. Skim well and add a bouquet garni of leek tops, a couple of sprigs of thyme and parsley and celery green. Remove sausages after about 15 minutes, but boil meat for a further 1½ hours.

2. Add prepared and sliced vege­tables (except peas), remove bouquet garni, and boil until meat and vegetables are tender.

3. Meanwhile boil peas (split peas do not need steeping) in ½ litre (about 1pt) boiling water, adding some of the meat stock after about 15 minutes. After another 15 minutes add the re­maining stock along with the vege­tables. Warm the sausages. Season soup with salt and pepper and add a little crushed thyme.

Cooking peas: 30-40 minutes

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