Habitant Québécois Yellow Pea Soup Recipe

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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. Ingredients: Ham Stock 1 ham bone 2 carrots, diced 2 ribs celery, diced 1 medium onion, diced 3L (12 cups) cold water 4 bay leaves 25 whole black peppercorns Soup 500 g dried yellow split peas 1 medium onion, diced 2 stalks celery, diced 2 -3 carrots, coarsely chopped 15 mL (1 tbsp) pure lard Ham stock (recipe below) Ham cut from bone used in stock 15 mL (1 Tbsp) vinegar Salt and pepper to taste Method: Make the ham stock - In a large stock pot, place ham bone, carrots, celery, onion, cold water, bay leaves, and peppercorns. Bring to a boil, then reduce heat to a slow simmer, skim off any foam. Simmer for 1½ -2 hours. Strain out any solids, keeping the bone and any meat. Chop the meat into bite-size pieces. Make the soup - In a heavy soup pot, sauté the diced onion, celery and carrots in the lard. When softened, add ham stock and dried peas, bring to a boil, then lower to a simmer. Cover and simmer until split peas are tender. Check the soup for seasoning and add salt and pepper to taste. Stir in the vinegar and the ham pieces. Makes: 6 to 8 servings Le Gourmet TV Is Now - Glen & Friends Cooking! #LeGourmetTV #GlenAndFriendsCooking