Habitant Québécois Yellow Pea Soup

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Nov. 19, 2019

Habitant Québécois Yellow Pea Soup Recipe. This is a heart soup based on very simple ingredients of whole or split yellow peas, and a leftover ham bone or cured ham hock. This recipe can be traced back to the earliest french settlers in New France.


Ham stock  
Ham bone 1
Carrots 2
Celery ribs 2
Onion 1 Medium
Cold water 12 Cup (192 tbs)
Bay leaves 4
Whole black peppercorns 25
Dried yellow split peas 500 Gram
Onion 1 Medium
Celery stalk 2
Carrots 3
Pure lard 1 Tablespoon
Ham stock To Taste
Ham To Taste (from bone used in stock)
Vinegar 1 Tablespoon
Pepper To Taste
Salt To Taste



Make the ham stock :

1. In a large stock pot, place ham bone, carrots, celery, onion, cold water, bay leaves, and peppercorns.

2. Bring to a boil, then reduce heat to a slow simmer, skim off any foam.

3. Simmer for 1½ -2 hours.

4. Strain out any solids, keeping the bone and any meat.

5. Chop the meat into bite-size pieces.

Make the soup:

6. In a heavy soup pot, sauté the diced onion, celery and carrots in the lard.

7. When softened, add ham stock and dried peas, bring to a boil, then lower to a simmer.

8. Cover and simmer until split peas are tender.

9. Check the soup for seasoning and add salt and pepper to taste.

10. Stir in the vinegar and the ham pieces.


11. Serve and Enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 180 Minutes
Ready In: 180 Minutes
Servings: 8