Prep 15 mins
Cook 1 hr
My modification of Australian chef Huey's version of Canadian Habitant Soup! Posted for the 2005 Zaar World Tour. The preparation and cooking times below do not include the overnight soaking of the split peas.
- 300 g split peas, soaked in cold water overnight & drained
- 2 medium carrots, diced
- 2 celery ribs, diced
- 2 leeks, thoroughly washed and sliced
- 2 medium onions, diced
- 6 garlic cloves, chopped
- 300 g rindless bacon, rashers sliced
- 1 teaspoon fresh thyme
- 1 tablespoon parsley
- 4 cups chicken stock, reduced salt is fine
- fresh ground pepper, to taste
- Place split peas, carrots, celery, leeks, onion, garlic, bacon, thyme, parsley and stock to cover in a large pot. Put lid on, bring to the boil and simmer rapidly for about 1 hour, or until the peas are very tender.
- Blend the soup and season to taste. Serve sprinkled with a little pepper with warm crusty rolls.
- Chef's Notes: Terrill has commented in her review that split peas do not need to be soaked. From my experience of using split peas, I would agree: I have never soaked split peas before, but that's what Huey specified in his recipe, and that bit I retained, though I have modified the recipe in other ways. Some people always salt eggplant before using it; others don't etc. etc.! So if you are making this recipe, feel free to decide on this point for yourself!
This soup has an excellent flavour. I had to omit the leeks as I couldn't get any and I added a couple of small, diced potatoes. The remaining ingredients were added as specified in the recipe. I also did not soak the split peas as the package they came in did not recommend it. Since they weren't soaked I added about a cup of water. Thankyou for posting.
Really good soup! I like the smokiness of it. I used less bacon and added a bay leaf. I also sauteed the vegetables.