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Habitant Pea Soup

Photo: Randy Mayor
Yield 8 servings
Habitant refers to people who live in rural Québec, where this hearty soup is a popular staple.

Ingredients

  • 2 tablespoons olive oil
  • 2 cups finely chopped onion
  • 1 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 2 cups yellow split peas
  • 6 cups fat-free, less-sodium beef broth
  • 2 cups water
  • 6 ounces salt pork
  • 2 bay leaves
  • 1 (12-ounce) ham hock
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh thyme
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup crème fraîche
  • Fresh thyme leaves (optional)

Nutrition Information

  • calories 426
  • fat 25.2 g
  • satfat 8.7 g
  • monofat 11 g
  • polyfat 2.5 g
  • protein 14.7 g
  • carbohydrate 34.8 g
  • fiber 15.4 g
  • cholesterol 30 mg
  • iron 1.6 mg
  • sodium 839 mg
  • calcium 34 mg

How to Make It

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add 2 cups onion, carrot, and celery to pan; sauté for 6 minutes, stirring occasionally. Stir in peas; sauté for 1 minute. Add broth and the next 4 ingredients (through ham hock); bring to a boil. Reduce heat, and simmer 1 1/2 hours or until peas are tender, skimming surface occasionally, as necessary.

  2. Remove ham hock and bay leaves; discard. Remove salt pork; cool. Remove 1 1/2 cups pea mixture; let stand 5 minutes. Puree 1 1/2 cups pea mixture, and return to pan, stirring to thicken slightly. Stir in parsley, chopped thyme, salt, and pepper.

  3. Dice salt pork. Heat a nonstick skillet over medium-high heat. Add pork to pan; cover and cook 5 minutes or until crisp and browned, stirring frequently. Ladle 1 cup soup into each of 8 bowls; top each serving with 1 tablespoon pork and 1 1/2 teaspoons crème fraîche. Sprinkle with fresh thyme leaves, if desired.