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Picnic Smoked Pork Shoulder Pea Soup

A pea soup recipe perfect for great gatherings with a comforting touch!The taste of our Lafleur picnic ham is the perfect ingredient for this wonderful soup.

Preparation time:30 min
Cooking time: 4 min
Servings: 50
Picnic Smoked Pork Shoulder Pea Soup
Picnic Smoked Pork Shoulder

Picnic Smoked Pork Shoulder

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List of ingredients

Picnic Pork Shoulder

  • 1 Lafleur Picnic smoked pork shoulder
  • 1 onion, cut in large dice
  • 1 carrot, cut in large dice
  • 1 celery stalk, 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



Picnic Pork Shoulder

  1. Place Picnic pork shoulder, vegetables and seasonings in large pot and completely cover with water.
  2. Boil for two hours, delicately remove from pot and cool.
  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. 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. 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. Add peas, thyme, savory and laurel. Add salt and pepper to taste. Be careful with salt as Picnic cooking broth will be salty.
  4. Bring to the boil. Cover and simmer over low heat, stirring occasionally, for approximately two hours or until peas are tender.
  5. Cut fat off Picnic and debone. Cut meat in large dice and add to soup.
Tips from the chef
  • Divide soup into individual portions and freeze for quick and nourishing meals.