Quebec Pea Soup Recipes
CANADIAN (HABITANT) YELLOW PEA SOUP
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.
Provided by Jayne
Categories Beans
Time 5h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 20.5, Fat 0.1, Sodium 19.8, Carbohydrate 4.9, Fiber 0.9, Sugar 2.1, Protein 0.5
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
QUEBEC PEA SOUP
This is the traditional French-Canadian pea soup. It is very tasty and creamy and makes for a hardy lunch come fall and winter.
Provided by Michel Lagace
Categories Canadian
Time 2h30m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash peas and soak them in water overnight, for at least 8 hours.
- If using salted pork, cut in thick slices and boil in water for 10 minutes before dicing. In a large heavy-bottomed pot, fry bacon or pork until it starts to brown.
- Add onion and celery and cook until soft.
- Add chicken broth, drained peas, carrots, bay leaf, savory, and parsley. Bring to a boil. Let simmer for two to three hours, until peas are tender. Stir soup from time to time to prevent it from sticking.
- Season with salt and pepper at the end.
- Serve in bowls with parsley and heavy bread on the side.
Nutrition Facts : Calories 263.7, Fat 16.5, SaturatedFat 5.2, Cholesterol 28.3, Sodium 986.3, Carbohydrate 16.7, Fiber 1.6, Sugar 7.5, Protein 11.5
FRENCH CANADIAN PEA SOUP
This another of my mom's recipes. My brother hated pea soup, but out of desperation tried it one day. He now makes it himself.
Provided by Chef at Heart
Categories Ham
Time 2h20m
Yield 6-8 bowls, 6 serving(s)
Number Of Ingredients 11
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.
REAL FRENCH-CANADIAN PEA SOUP
This pea soup recipe has been in my family longer than anyone can remember, and is AT LEAST as old as my great, great grandmother, probably older than that even. My favorite soup ever, and now it is my husbands fave too. This is a vegan version, although it is lacto-vegetarian normally. Meat was only added to the soup by certain members of the family, and typically only for company.
Provided by food girl II
Categories Lunch/Snacks
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put peas in large pot, and wash/rinse with water. Add the 5 cups of water, and bring to a rolling boil. Leave boil 5 minutes, turn heat off and cover for an hour.
- Add the carrots, onions, and half of the oil. Bring back to a boil, cover, then leave to simmer for an hour or until the onions are translucent. If a creamier, thicker consistency is desired, leave to cook longer.
- Add the remaining oil, soy milk and spices.
- Serve. Enjoy!
- Vegans-Use only soy milk.
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Instructions. Place the hambone in a soup pot, and add water, and bring to a boil. Set burner to medium heat and let the bone cook for about ½ hour. Remove the bone and cut the meat off. Chop the meat into bite-sized pieces. Add onions, split peas, hambone, and chopped ham into the water. Add salt, pepper, and chicken broth, and stir.
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But my French Canadian pea soup is still plenty delicious. In fact, I don’t even use stock… just plain water. This recipe is simple and uses ingredients it’s easy to keep on hand plus my soup cooks in about 45 minutes instead of two to three hours that some recipes take. Although I grew up in Canada, I had never heard of French Canadian ...
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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.
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This classic stick-to-your-bones soup has been a Quebecois favourite for over 400 years. For good reasons, too: pure comfort made from easy-to-preserve ingredients. “Split pea soup is made of yellow split peas, ham hock, vegetables, and thyme, and it’s usually served with bread,” says Ottawa Chef Marc Miron, who is an expert on the dish ...
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