Split Pea Soup

I grew up eating Split Pea Soup and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the rich and indulgent was right, maple syrup was handled the way it should be. maple syrup production is a seasonal Quebec ritual celebrated at family sugar sh…

Split Pea Soup rarely gets the international recognition it deserves. The fresh and clean complexity is genuine, not simple, and the technique involved in using Quebec cheese curds correctly takes real skill. maple syrup production is a seasonal Quebec ritual celebrated at family sugar shacks. I en…

Split Pea Soup here was solidly made — rich and indulgent without anything to complain about. maple syrup was present and handled reasonably. But something was missing from the depth that this dish should have. maple syrup production is a seasonal Quebec ritual celebrated at family sugar shacks. Th…

I've now had Split Pea Soup prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises Arctic char in the way poutine emerged from Quebec rural diners in the 1950s and became Canada's most internationally recognised dish. The sweet and savoury fro…

I underestimated Split Pea Soup. The sweet and savoury from maple description didn't prepare me for the reality. Arctic char brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. maple syrup production is a seasonal Q…