Chief Longwind Of The North
Certified/Certifiable
I was first introduced to French-Canadian Pea Soup by my Dad. The product was Habitant Pea soup. It was great straight out of the can. When I could eat legumes, I enjoyed this product immensely. So me being me, I had to figure out how to make it. This is my version of this wonderfully different pea soup. It is just as good as the green, split pea soups we are all familiar with, but tastes way different. This soup will warm you to your bones, so good. Enjoy.
Ingredients:
1 lb. dried, yellw whole peas
8 cups water
1 lb. ham hock
1 Large yellow onion large, chopped
½ cup celery, chopped
¼ cup carrots, grated
1 bay leafs
1 tsp. summer savory
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 stick butter.
Place the ham hock into your pressure cooker, or slow cooker and cook unti fall-off-the-bone tender. Remove from the cooking vessel. Add all other ingredients to the pot and cover with broth from the cooked ham hock, plus enough water to cover by two inches. Cover and bring to a simmer. Remove the meat from the ham hock and add to the soup. Continue cooking until the peas are soft.
When the soups is done, add the butter and stir in for a richer flavor. Serve with a crust bread. The soup should be thinner than split pea soup, but not watery either. The pepper is rut really sets this soup apart, along with the mild flavor of the whole, dried yellow pe You can garnish with fresh parsley if you so desire.as. A little cream can be added if you want, but isn't required.
Seeeeeeya; Chief Longwind of the North
Ingredients:
1 lb. dried, yellw whole peas
8 cups water
1 lb. ham hock
1 Large yellow onion large, chopped
½ cup celery, chopped
¼ cup carrots, grated
1 bay leafs
1 tsp. summer savory
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 stick butter.
Place the ham hock into your pressure cooker, or slow cooker and cook unti fall-off-the-bone tender. Remove from the cooking vessel. Add all other ingredients to the pot and cover with broth from the cooked ham hock, plus enough water to cover by two inches. Cover and bring to a simmer. Remove the meat from the ham hock and add to the soup. Continue cooking until the peas are soft.
When the soups is done, add the butter and stir in for a richer flavor. Serve with a crust bread. The soup should be thinner than split pea soup, but not watery either. The pepper is rut really sets this soup apart, along with the mild flavor of the whole, dried yellow pe You can garnish with fresh parsley if you so desire.as. A little cream can be added if you want, but isn't required.
Seeeeeeya; Chief Longwind of the North
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