French Canadian pea soup with Picnic ham

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Une soupe aux pois traditionnelle, avec la touche Lafleur, pour une entrée qui fait l'unanimité!

30 min
2 h (Jambon/Ham) & 2 h (Soupe/soup) min
16 serving(s)


Picnic Pork Shoulder

  • 1 Lafleur Picnic smoked pork shoulder
  • 1 onion cut in large dice
  • 1 carrot cut in large dice
  • 1 celery stalks cut in large dice
  • 5 cloves
  • 5 laurel leaves
  • Freshly ground pepper, to taste


  • 2 (500 g) bags yellow split peas
  • 1 cooked Picnic pork shoulder
  • 2 large onions, diced
  • 2 carrots diced
  • 2 celery stalks diced


Picnic Pork Shoulder

  1. 1.

    Place Picnic pork shoulder, vegetables and seasonings in large pot and completely cover with water.

  2. 2.

    Boil for two hours, delicately remove from pot and cool.

  3. 3.

    Skim off fat from cooking juices and sift through fine screen, making sure not to include any deposits from bottom of saucepan. Place cooking juices in refrigerator to cool.


  1. 1.

    Place peas in large pot and cover with water. Soak for at least four hours or through the night, adding water when needed so that peas are always completely covered. Rinse and drain. Set aside.

  2. 2.

    In large pot, heat oil or butter over high heat. Add vegetables and brown over medium heat for approximately three minutes. Add thoroughly degreased Picnic juices.

  3. 3.

    Add peas, thyme, savory and laurel. Add salt and pepper to taste. Be careful with salt as Picnic cooking broth will be salty.

  4. 4.

    Bring to the boil. Cover and simmer over low heat, stirring occasionally, for approximately two hours or until peas are tender.

  5. 5.

    Cut fat off Picnic and debone. Cut meat in large dice and add to soup.

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