How To make French Canadian Pea Soup
Ingredients
1
pound
dried peas
8
cups
water
1/2
pound
salt pork, all in one piece
1
each
onion, large, chopped
1/2
cup
celery, chopped
1/4
cup
carrots, grated
1/4
cup
parsley, fresh, chopped
1
each
bay leaf
1
teaspoon
savory, dried
1
salt, to taste
1
pepper, to taste
Directions:
Newfoundland Pea Soup is very similar, but usually includes more vegetables such as diced turnips and carrots, and is often topped with small dumplings.
This soup is very good reheated. The most authentic version of Quebec's soupe aux pois use whole yellow peas, with salt pork and herbs for flavour. After cooking, the pork is usually chopped and returned to the soup, or sometimes removed to slice thinly and served separately. Instead of fresh or dried herbs, herbes salees (herbs preserved with salt) are often used; they are available commercially or made at home.
Pea soup remains a popular dish in restaurants where tourists enjoy a true taste of old Quebec. In some variations, a little garlic, leeks, other vegetables or a ham bone are added for flavour. For a thicker consistency (though this is not traditional) a cup or two of cooked peas can be pureed then returned to the soup.
Wash and sort peas; soak in cold water overnight.
Drain and place in a large pot; add water, parsley, salt pork, onion, celery, carrots, parsley, bay leaf, savory and 1 tsp salt.
Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed.
Remove salt pork; chop and return to soup. Discard bay leaf. Season to taste with salt and pepper.
How To make French Canadian Pea Soup's Videos
Ham And Pea Soup
This is a Pea and Ham Soup that's SUPER QUICK prepare because you just place the ham bone, split peas and everything else straight into the slow cooker, then turn it on. No need to cook onion first - it rises to the surface and and sautés in the ham fat!
Split pea soup might not be the most glamorous soup in the world, but what it lacks in looks, it more than makes up in flavour. The ham releases incredible flavour into the thick and creamy broth. A worthy ending for your leftover Christmas ham bone, or use store bought!
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Split Pea Soup Recipe ~ Made with Ham Bone
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Simmer ham bone for at least one hour. The longer you summer it the more flavor you will get! Add 2 bay leaves while simmering.
Strain and save the ham bone and the liquid.
Add to a pot:
1 onion (chopped)
1 stalk celery (chopped)
1 carrot (chopped)
1 pound dry green split peas
liquid from simmering ham bone
1 tsp thyme
1 tsp black pepper
Simmer for at least one hour. The longer you simmer it the thicker it will get. Add salt & pepper to your taste!
Enjoy!
Potage saint Germain (made with split peas) | French culinary school classic
the Potage saint Germain is a classic French soup using a pureed split green peas as a base and is cooked with pork belly carrot onion and leeks. simple ingredients that still manage to impress.
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????????INGREDIENTS????????
350 grams green split peas ( poix casse)
12 grams of salt ( too cook the soup)
2 large tablespoons carrots ( cut in small cubes)
2 large tablespoons finely sliced leeks (only the green part)
2 tablespoon onions (cut in small cubes)
1 garlic clove
50 to 100 grams pork belly (smoked or unsmoked)
1 stock cube (optional)
1 liter water or clear chicken stock
4 tablespoons pan fried croutons (to decorate)
1 tablespoon parsley or chervil to decorate
1 grind of pepper to serve ( optional)
PS: There are some other version of this soup that can be made with fresh peas and an addition of potatoes too.
Notes: if you are using salty stock cubes do not add salt. same if you are using a salty smoked bacon. if you are using any of the above only add salt once the soup is finished to correct the seasoning.
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Canadian Split Pea Soup
Use up that ham bone with this very traditional and heartwarming French Canadian Split Pea Soup! A little bit of time and lots of love, bring this soup to life!
RECIPE:
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0:00 Intro
0:08 Chop Vegetables
0:16 Cook the Soup
0:42 Finish the Soup
French Canadian Split Pea Soup Recipe
This is a Canadian Pea Soup Recipe that is very tasty as well as nutritious. Try this pea soup recipe with family and friends or at parties as this recipe does make a lot.
You will need the following
Carrots
Celeri
Onion
Water
Sun Died Peas
Ham
Ham Bone
and other Spices
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Habitant Québécois Yellow Pea Soup Recipe
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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