The most authentic version of Quebec's soupe aux pois use whole yellow peas, with salt pork and herbs for flavour. After cooking, the pork is usually chopped and returned to the soup, or sometimes removed to slice thinly and served separately.
Pea soup remains a popular dish in restaurants where tourists enjoy a true taste of old Quebec.
In some variations, a little garlic, leeks, other vegetables or a ham bone are added for flavour. Discard bay leaf. Season to taste with salt and pepper.