FRENCH CANADIAN YELLOW SPLIT PEA SOUP WITH MAPLE CREAM
My mother always used to make split pea soup with green split peas and I loved it. This is not my mother's green split pea soup, however. Instead, this super easy soup follows the French Canadian tradition of using yellow split peas and is the perfect way to use up some leftovers if you've just had a baked ham (which, by the way, is super easy to make in the pressure cooker).
Provided by The Blue Jean Chef, Meredith Laurence
Categories Soups
Time 30m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 393 kcal, Carbohydrate 46 g, Protein 28 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 56 mg, Sodium 724 mg, Fiber 17 g, Sugar 9 g, ServingSize 1 serving
CANADIAN YELLOW SPLIT PEA SOUP WITH HAM
Creamy yellow pea soup studded with bits of ham, carrots, celery, and thyme. There is nothing like this one on a cold day! I am a Canadian now living in the US. and cannot get Habitant® soup anymore, so I came up with this version. I think it is as good as the real thing, if not better, because it is homemade.
Provided by channyharte
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 3h50m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 31.9 g, Fat 0.1 g, Fiber 1.1 g, Protein 11.8 g, Sodium 995.1 mg, Sugar 3.1 g
FRENCH-CANADIAN PEA SOUP (SOUPE AUX POIS)
A traditional dish for Fridays (a legacy from Quebec's religious past). After cooking, I like to remove about half the peas and puree them in order to thicken the soup. I use a ham bone or pork hocks instead of salt pork. The savoury is essential to get the right flavour. You can also soak the peas overnight instead of using the quick-soak method.
Provided by Eva99
Categories Canadian
Time 3h
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 222.9, Fat 22.9, SaturatedFat 8.3, Cholesterol 24.4, Sodium 419.8, Carbohydrate 2.4, Fiber 0.6, Sugar 1.1, Protein 1.7
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