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.
|Cold water||12 Cup (192 tbs)|
|Whole black peppercorns||25|
|Dried yellow split peas||500 Gram|
|Pure lard||1 Tablespoon|
|Ham stock||To Taste|
|Ham||To Taste (from bone used in stock)|
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!