Habitant Pea Soup

Photo: Randy Mayor

Habitant refers to people who live in rural Québec, where this hearty soup is a popular staple.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 426
  • Fat: 25.2g
  • Saturated fat: 8.7g
  • Monounsaturated fat: 11g
  • Polyunsaturated fat: 2.5g
  • Protein: 14.7g
  • Carbohydrate: 34.8g
  • Fiber: 15.4g
  • Cholesterol: 30mg
  • Iron: 1.6mg
  • Sodium: 839mg
  • Calcium: 34mg

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)

Preparation

  1. 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. 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. 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.
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