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Le Chaudron recipe

Soupe de pois casses

Split pea soup with smoked bacon

⏱ 90 minServes 6Easy220 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

  • 500 g (18 oz)split peas
  • 300 g (11 oz)smoked pork belly, cubed
  • 2yellow onions
  • 3carrots
  • 1 sprigcelery
  • 4 clovesgarlic
  • 60 g (2 oz)unsalted butter
  • 1.5 L (6¼ cups)beef stock
  • 1bouquet garnithyme, bay leaf
  • 200 ml (¾ cup)thick crème fraîche
  • 100 g (3½ oz)toasted croutons
  • 3 tbspolive oil
  • 1bunch of flat-leaf parsley
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 500 g (18 oz) split peas
  • 300 g (11 oz) smoked pork belly, cubed
  • 2 yellow onions
  • 3 carrots
  • 1 sprig celery
  • 4 cloves garlic
  • 60 g (2 oz) unsalted butter
  • 1.5 L (6¼ cups) beef stock
  • 1 bouquet garni thyme, bay leaf
  • 200 ml (¾ cup) thick crème fraîche
  • 100 g (3½ oz) toasted croutons
  • 3 tbsp olive oil
  • 1 bunch of flat-leaf parsley
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large pot (5 L / 5 qt)1 immersion blender1 chef’s knife1 vegetable peeler1 wooden spoonBlack peppercorns

03 — Method

  1. Rinse the 500 g (18 oz) of split peas well under cold water. Do NOT soak them — they’re already split and cook quickly.
  2. Thinly slice the 2 yellow onions. Peel the 3 carrots and cut into 1 cm (⅜ in) dice. Slice the celery stalk. Remove the germ from the 4 garlic cloves and chop them.
  3. Cut the 300 g (11 oz) of smoked pork belly into 1.5 cm (½ in) cubes.
  4. Melt the unsalted butter with 3 tbsp of olive oil in the large pot over medium heat and cook the pork belly for 5 minutes until golden and it renders its fat.
  5. Add the onions and cook for 8 minutes until soft and golden. Add the carrots, celery and garlic and cook 5 minutes, stirring often.
  6. Add the split peas and stir to coat. Pour in the hot beef stock and add the bouquet garni (thyme, bay leaf). Bring to a simmer and cook over low heat for 1 HOUR until the peas break down.
  7. The peas should be very soft and starting to turn to purée. Season with fleur de sel and plenty of pepper. Remove the bouquet garni and blend briefly with an immersion blender — creamy but with some texture.
  8. Stir in the thick crème fraîche. Chop the parsley. Serve piping hot topped with crunchy croutons and parsley.

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