Canadian (Habitant) Yellow Pea Soup

Jayne:)'s Note:

I'm submitting this, after answering a request for a recipe that is like the canned Habitant Pea Soup made in Canada. I got it from an old booklet published years ago by Chatelaine Magazine, in which all the recipes are suppose to be Heirloom Canadian recipes. I have not made this recipe, but I plan to as soon as I have a ham bone.

• Total Time: 5 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 5 hrs

Ingredients:

Servings: 6

• 2 cups dried yellow peas
• 2 quarts cold water
• 2 onions, chopped
• 1 -2 stalk celery, chopped
• 1 carrot, chopped
• 1 ham bone or 3 -4 slices salt pork, chopped
• 1 -2 bay leaf
• salt and pepper
• 1 pinch thyme

Directions:

1. Place peas in a soup pot, cover with the cold water and soak overnight. Next morning add the chopped vegetables, ham bone and bay leaf. Bring to a boil, then lower heat, cover and simmer gently for 3 to 4 hours. Stir mixture occasionally and add a little boiling water to keep soup at the right consistency. Remove the ham bone and add seasonings. Amount of salt will depend on the saltiness of ham bone.
2. Note: If soup is served at once, it will need no binding. If to be chilled and set aside for later, add 2 tablespoons each, well creamed butter and flour, smoothed together and stirred into the simmering soup 10 to 15 minutes before removing from heat.

Reviews

[Mike Pellerin]

This is Superb! Just like my Memere used to make. Thanks so much for this one. Will definately make again!

[Out of the Blue]

This soup is simply delicious and was enjoyed by our family. I used a ham bone that had a lot of meat left on it. Soon, I'll cook another ham so that I can made this recipe again. Thanks for posting.

[Chef Kayce]

I have used a recipe very similar to this one for many years (ham bone version). It is a staple during Winter. Served with a side salad and crusty bread ... absolute heaven! The only difference is we did not use celery and finely diced the onion and carrot - smoother consistency.