Habitant Pea Soup

  • MizRev Posted: 03/26/10
    Worthy of a Special Occasion

    This was really good, but it's the only CL recipe I've ever made that I didn't have to add more salt, including that called for in the recipe. In fact, it was on the edge of being too salty before I added water to thin it. Maybe it was the salt pork. I also used half reduced-sodium chix stock and half beef, to use up leftover stock. Definitely worth frying up the crunchy bits and adding the creme fraiche. Yum.

  • Drosera Posted: 01/18/10
    Worthy of a Special Occasion

    I tweaked this a little bit. Instead of salt pork, I used bacon because the salt pork I could find was filled with nitrates and other nastiness. During the last 1/2 hour of cooking I added 4 small heads of finely chopped kale, about 1 cup more water and covered the pot. I found the peas had already turned a creamy consistency so skipped the mashing step. I also cooked the step of frying the boiled bacon; it looked too gross for that and I didn't miss it.

  • Suntuosabird Posted: 07/31/10
    Worthy of a Special Occasion

    LOVE this soup! Will definitely make this again.

  • Melioh Posted: 09/30/10
    Worthy of a Special Occasion

    I didn't make this but I didn't want to ruin it's rating, but am wondering how does a recipe with this much fat get to be in Cooking Light?

  • kaesha Posted: 01/21/11
    Worthy of a Special Occasion

    I adore this recipe. I replace the salt pork and the ham hock with a hunk of double smoked bacon (and fry that up at the end), and it's just perfect.

  • Shirley12 Posted: 01/13/10
    Worthy of a Special Occasion

    This is a great recipe! I will definitely make it again. Very filling for dinner when served with toasted sourdough bread and a green salad. It's perfect during the week if you have a little time. I used half beef/half chicken broth since that's what I had on-hand.

  • stephinoregon Posted: 04/18/10
    Worthy of a Special Occasion

    This was a very filling, delicious soup that I will definitely make again. It's also a lovely color. I think I just ate it with some vegetables or salad and that was plenty. I left out the ham hock and salt pork so the soup would be less salty.

  • KellyDiff Posted: 01/15/12
    Worthy of a Special Occasion
    Philadelphia, PA

    This was seriously outstanding! Hearty, filling, and felt decadent with the crème fraîche.

  • teacooking Posted: 02/12/12
    Worthy of a Special Occasion

    I made this using a ham bone I made earlier in the week. Great flavor and comforting. Added diced ham after a quick spin with the blender. Looking forward to lunch tomorrow!

  • EileenClarke Posted: 01/21/12
    Worthy of a Special Occasion

    This was fabulous and has become my standard Pea Soup recipe! My husband loved it!

  • CarrieLMB Posted: 07/01/13
    Worthy of a Special Occasion

    Much closer to old-fashion split pea soup with ham! Texture much better with immersion blender. Far too salty; don't need added salt. Salt pork comes in 12oz pack; half of it is fat. I had cut the whole thing in half for the 6oz, but should have trimmed most of the fat and just used meaty parts. Too much thyme and needs to be cut more finely. 5 WW PP Pts without crisped salt pork and creme fraiche for 1.25cups.

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