French Canadian Pea Soup With Ham Recipes

WINTERTIME FRENCH STYLE SPLIT PEA SOUP

Steps:

• Heat olive oil in a heavy soup pot or Dutch oven; cook and stir onion and garlic in the hot oil until soft, about 5 minutes. Stir herbes de Provence, turmeric, bay leaves, and cayenne pepper into the vegetables; cook and stir until fragrant, 2 to 3 minutes.
• Mix dried split peas, half the carrots, half the potatoes, vegetable stock, and water into vegetables and seasonings, bring to a bowl, and reduce heat to low. Cover pot and simmer until peas are nearly tender, about 35 minutes. Stir remaining half of carrots and potatoes and the ham into soup, cover, and simmer until vegetables are tender, about 25 more minutes.

FRENCH-CANADIAN PEA SOUP (SOUPE AUX POIS)

Steps:

• Wash and sort peas; place in a large pot, bring to a boil.
• Remove from heat and let sit for 1 hour.
• Add salt pork, onion, celery, carrots, 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.
• Season to taste with salt and pepper.

TRADITIONAL FRENCH-CANADIAN SPLIT PEA SOUP

Steps:

• In a very large heavy-bottomed pot set over medium-high heat, sweat the onions and carrots in butter for 5-7 minute, or until onions are soft and translucent.
• Stir in water, split peas, ham hock, bay leaves, thyme and savoury. Bring the soup to a boil over high heat, then reduce the heat to low and simmer, covered, for about 2 1/2 to 3 hours, or until the peas are soft and begin to fall apart into a puree.
• Remove the ham hock. Pull the meat away from the bone, and shred or chop into small dice. Set ham aside, and discard the bone. Remove bay leaves and discard these as well.
• Taste soup, and adjust seasoning as needed with salt and pepper. For a very smooth soup, use an immersion blender to puree completely, or leave as-is for a chunkier texture. Stir chopped ham back into the soup, and serve immediately.

CANADIAN YELLOW SPLIT PEA SOUP WITH HAM

Steps:

• Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
• Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.

FRENCH CANADIAN PEA SOUP

Steps:

• This soup is excellent reheated. For a truly authentic version of Quebec's "soupe aux pois" use whole yellow peas, salt pork, and herbs. Outside fo Quebec, it tends to be difficult to find whole yellow peas so we typically have to settle for yellow split-peas. Alternatively to dried or fresh herbs, "herbes salees" (herbs preserved with salt) are frequently used; either home-made or purchased commercially. Pea soup prevails as a popular dish in restaurants where tourists can enjoy a true and authentic taste of old Quebec. If using whole dried yellow peas. Wash and sort the peas and soak in cold water overnight. Simply rinse before using, when using split-peas. Add the drained peas to a large pot; add the salt pork, onion, celery, carrots, parsley, bay leaf, savoury, water and 1 teaspoon of salt. Bring to the boil then reduce heat down to a simmer. Simmer over low heat, occasionally stirring, until the peas are very soft, about 2 hours. Add more water if needed. Remove the salt pork (if using); chop and return to soup. Discard bay leaf. Season to taste with salt and pepper. How to serve pea soup Following cooking, the pork is commonly diced and returned to the soup. Sometimes the pork or ham is removed, thinly sliced and served on the side or as a topping. Newfoundland Pea Soup Newfoundland Pea Soup is quite similar but typically includes more vegetables such as diced carrots and turnips, and the soup is often served topped with small dumplings. Split-pea soup with ham bone Use a ham bone or ham hock instead of the salt pork. Thick pea soup For a thicker consistency (although this is not traditional) a cup or two of cooked peas may be puréed then returned to the soup. Variations In some regional variations, garlic, leeks, different vegetables or a ham bone are added for flavor.

CROCK POT SPLIT PEA SOUP

Steps:

• Gather the ingredients.
• Layer the ingredients in a slow cooker in the order given-split peas, ham, carrots, onion, celery, garlic, bay leaf, parsley, pepper, and salt; add the water or stock. Do not stir the ingredients.
• Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours until peas are very soft and the ham falls off the bone.
• Remove the meat from the bones and chop. Save some of the chopped ham for a garnish, if desired. Remove the bay leaf.
• Before serving, mash the peas slightly to thicken the soup or blend the soup in batches for a smoother texture (safety tips below).

FRENCH CANADIAN YELLOW SPLIT PEA SOUP WITH MAPLE CREAM

Steps:

• Pre-heat the pressure cooker using the BROWN setting.
• Add the butter to the pressure cooker and sauté the onion, carrot, garlic and thyme. Cook until the vegetables just start to soften - about 5 minutes. Add the split peas, ham bone, ham chunks, bay leaves and the water. Lock the lid in place.
• Pressure cook on HIGH for 10 minutes.
• While the soup is cooking, combine the sour cream and maple syrup in a small bowl.
• Let the pressure drop NATURALLY for 10 minutes. Then release any remaining pressure using the QUICK-RELEASE method and carefully remove the lid. Remove the ham hock from the pot and let it cool enough to pull any meat from the bone. Remove the chunks of ham and cut into small dice. Return the diced ham to the soup and season to taste with salt and freshly ground black pepper. Serve with a drizzle or dollop of the maple cream on top.

QUEBEC-STYLE YELLOW SPLIT PEA SOUP

Steps:

• Trim off and discard skin from ham hocks.
• In a large soup pot or Dutch oven, melt butter over medium heat. Add carrots, celery and onion. Cook, stirring regularly, until softened, about 10 minutes.
• Stir in dried split peas, bay leaf ,savory and thyme. Cook, stirring, for about 2 minutes.
• Stir in chicken broth and water. Add the ham hock. Bring to a boil, then reduce heat to medium-low, cover the pot and simmer, stirring occasionally, until the peas are very soft and soup is thickened, about 1 1/2 - 2 hours. *NOTE: You may need to add additional water or stock if soup gets too thick.
• PICK OUT AND DISCARD BAY LEAF and remove the ham hock to a plate. *Note: I prefer a thicker soup, so I blend just a bit of the soup with an immersion blender or blender. Just do a quick blend (or blend just a cup of the soup. You don't want a completely pureed soup. You want it to retain most of it's texture, but the bit of pureed soup will incorporate with the broth for a thicker soup.)
• Let ham hock cool slightly, then remove any meat on the hock and add it back to soup. Discard the fat and bone from the hock.
• Stir to combine meat with soup. Taste and generously season with salt and pepper, to taste.

FRENCH CANADIAN PEA SOUP

Steps:

• Rinse peas.
• In heavy pot mix peas, ham bone, onion, salt, pepper and onion with 8 cups of water.
• Bring to boil, reduce heat and cover. Simmer for 1 ½ hours stirring often.
• Remove ham bone from heat and chop meat.
• Return meat to pot, add vegetables and simmer 30 minutes.
• Add cooked crumbled bacon, cream and butter.
• Heat through and serve.

FRENCH CANADIAN YELLOW SPLIT-PEA SOUP

Steps:

• In a large soup pot or Dutch oven melt the butter and saute the onion, carrots, and celery until they soften. About 8-10 minutes.
• Add the chicken broth, water, peas, bay leaves, thyme, and savory. Stir.
• Add the ham hock and ham and bring all to a boil.
• Cover the pot and simmer the 2 hrs. stirring occasionally until the peas are soft.
• Remove the meat from the hock and put it back into the soup.
• Salt and pepper to taste. (Remove the bay leaf before serving.)
• Serve immediately.

FRENCH CANADIAN PEA SOUP

Steps:

• In a medium soup pot, sauté onion, celery, and garlic in hot oil over medium-high heat for 3 to 4 minutes.
• Add remaining ingredients (except carrots) and simmer, covered, for 35 minutes.
• Add carrots and simmer, covered, an additional 10 minutes.

FRENCH CANADIAN PEA SOUP

Steps:

• Trim the skin from the ham hock and discard. Set the ham hock aside.
• In large Dutch oven or stock pot, heat the olive oil over medium heat. Add the carrots, celery, and onion. Cook, stirring occasionally, until the onion is soft and translucent, 5-10 minutes
• Stir in the split peas, bay leaves, savory, thyme; cook, stirring, for 2 minutes.
• Add the ham hock and the water . Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, until peas are soft, and soup is thickened, 1-1/2 to 2 hours. Add additional water if soup becomes too thick.
• Transfer the ham hock to a plate and let cool slightly.
• Remove the bay leaves from the soup and discard. Note: For a thicker soup use an immersion blender and give the soup a quick blend, just enough to thicken, but not fully puree the soup. Alternatively remove a cup or so of the soup, blend, and return to the pot.
• Once the ham hock is cool enough to handle, remove any meat on the hock and add back to soup. Discard the fat and bone from the hock. Stir to combine the meat with the soup. Taste and generously season with salt and pepper, to taste.