Canadian Habitant Soup Recipes

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.

Steps:

• 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!

Steps:

• 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.
• 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.