Pea Soup

Created by Martin Juneau


(Serves 4)

120g smoked bacon

1 large onion

200g dried green split peas

1 litre chicken or vegetable stock

TO FINISH – salt, ground pepper, maple syrup

OPTIONS – Cream, fresh herbs, thin slices of cooked ham, soft-boiled egg.


10 mins. – Cooking time 10 mins.

/01. BACON – Cut the bacon into lardons and crisp them up in a large pan. Retain the bacon fat and the lardons.


/02. SPLIT PEAS – Rinse in cold water


/03. ONION – Finely chop the onion and sweat it in the bacon fat. When it is translucent, add the split peas and soak them thoroughly with the stock.


/04. COOKING & SIMMERING – Bring to the boil, then simmer at a low temperature for an hour or until the peas are soft.


/05. SEASONING & FINISH – Salt and pepper, add a drizzle of maple syrup.


/06. OPTIONS– A spoon of cream and chopped fresh herbs.


*Paris PopUp #18 – Cabane à sucre Paris 2015