Рет қаралды 68,553
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
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