Habitant Québécois Yellow Pea Soup Recipe
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- Опубліковано 5 чер 2024
- Habitant Québécois Yellow Pea Soup Recipe. This is a heart soup based on very simple ingredients of whole or split yellow peas, and a leftover ham bone or cured ham hock. This recipe can be traced back to the earliest french settlers in New France.
Ingredients:
Ham Stock
1 ham bone
2 carrots, diced
2 ribs celery, diced
1 medium onion, diced
3L (12 cups) cold water
4 bay leaves
25 whole black peppercorns
Soup
500 g dried yellow split peas
1 medium onion, diced
2 stalks celery, diced
2 -3 carrots, coarsely chopped
15 mL (1 tbsp) pure lard
Ham stock (recipe below)
Ham cut from bone used in stock
15 mL (1 Tbsp) vinegar
Salt and pepper to taste
Method:
Make the ham stock -
In a large stock pot, place ham bone, carrots, celery, onion, cold water, bay leaves, and peppercorns.
Bring to a boil, then reduce heat to a slow simmer, skim off any foam.
Simmer for 1½ -2 hours.
Strain out any solids, keeping the bone and any meat.
Chop the meat into bite-size pieces.
Make the soup -
In a heavy soup pot, sauté the diced onion, celery and carrots in the lard.
When softened, add ham stock and dried peas, bring to a boil, then lower to a simmer.
Cover and simmer until split peas are tender.
Check the soup for seasoning and add salt and pepper to taste.
Stir in the vinegar and the ham pieces.
Makes: 6 to 8 servings
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You should check out Swedish yellow pea soup! Think you would like it! :)
You missed our Québécois accents Glen! :) Great video as always, will give this one a shot for history's sake.
Any reason the mirepoix was added after the ham? Thanks
@@sjmoorez We aren't frying it or adding any colour, just simmering to extract the base flavour. So everything goes in at once.
@@Guyr3v5 No - do I look like someone who did?
I love that "OG" made its way into Glen's vocabulary.
He's an OG himself, of course it is. ;)
i'm sorry he felt the need to say it at all. But love that recipe,its my go to 3 season soup thanks ,Glen
@@Kazr0ck I am embarrassed to say, I can't remember what OG means? I know I should turn in my Original Canadian card... :(
??… what does OG stand for in this context?
We have an almost identical dish in sweden called "ärtsoppa" (pea soup) that also traditionally contain pork, and is almost always served with a little yellow mustard on the side, so that you can spice it up to your liking, and with swedish thin pancakes for dessert served with jam (usually strawberry) and whipped cream.
It was traditionally served on thursdays (many restaurants had a set, repeating week menu, so you knew what was going to be served that day, and the schedule was standardized), and to this day many restaurants serve "ärtsoppa och pannkaka" (pea soup and pancakes) every thursday, even if they don't have a set repeating menu anymore.
Somehow, the soup makes the pancakes taste even better (maybe it's because I'm so used to it). They go together like two peas in a pod 😄
Ärtsoppa is actually one of the oldest known recipes in Sweden, dating back to the middle ages even
@@sollkig Ok. I knew it was very old, but I didn't know it was THAT old. Cool.
Ohan tuota hernekeittoa täällä suomessaki. Perinneruokaa se täälläkin.
Similar to Finland
This dish is almost pan-European in my experience. I have had it in Polish, Danish, Swedish and German variants. I didn't know it was also a common French dish, but it makes sense. All the ingredients are, as Glen said, hardy and can be stored for a long time.
Fun fact: It has become a tradition in Denmark for many companies to serve yellow pea soup at their shareholder meetings. I have no idea why.
I have to admit being a bit lazy. I bought a lot of the canned Habitant Pea Soup for $0.99 each. I saute some onions, carrots, celery, and chick peas. Then I toss in the canned soup.The kids like it and it's fast and cheap.
Love pea soup, yellow or green. Referring to historical documents makes me think of Galaxy Quest.
My great, great, great......grandfather was on that boat from France and this is the one Québécois recipe my father showed me how to make. Making some right now.
That is a great looking soup. One of those classic Canadian comfort food dishes. Cheers!
I'm in north east england and barring the cider this is a very traditional recipe we've been cooking for generations.
I like the historical context you've offered with this recipe. The dried peas were something that came with a basic soldier's ration. It was easy to measure out and store. A soldier's mess (a group of four soldiers) were each given a measure of peas or other dried veggies and lard. They had one 'marmite' or pot for each mess, to which they added their standard ration along with whatever the soldiers could scrounge from local farmers. Leftovers from each meal were kept in the pot and carried from place to place. The leftovers from a previous meal could be used as a base for the next meal. Just add water and another portion of dried veggies as well as whatever meat the mess could hunt or scrounge. An ever evolving meal.
I find it super cool that you've choosen a french canadian recipe 😁
I've always loved Habitant pea soup and I buy it often My Grandm9ther who was Polish used it in her recipe for sauerkraut which had an unusual flavor but delicious That's one way we make sauerkraut
Still a favourite in Newfoundland. Ours usually has salt beef and rutabaga. Turkey necks are great in pea soup as well.
Just made this for dinner tonight, and it was a hit. Much better than the canned version of my childhood.
l love this pea soup its a tradition in my family who first settled in Quebec..its my go to winter soup. PS enjoy watching you cook using the old 30s cookbook. Most communities had one..and maybe some still do thank you
Interesting ....a historical recipe! Thks for the history lesson and the cooking. Kids would love to learn history this way. Two birds w one stone.
Looks amazing! Tastes even better I bet! Congratulations Chef! Now, how about some "Fèves au Lard" traditional brown beans? Merci beaucoup mon ami!
Pis du ragout de boulettes et du paté chinois
Apple cider vinegar + habitant soup, as a québécois I can say you did well!!
great recipe yes have ham bone I puree part of soup but like the flavour and texture of mirepoix etc. I soak the split peas overnight because frankly they've often been in the bin too long. I am lucky in that the carrots I can get are different colours so probably historically congruent but taste is everything and many thanks. My best friend from Quebec City never put a foot wrong much missed and to be celebrated in this autumn dish
I had this for the first time at a home for retired nuns in the Laurentians. So delicious.
This is a staple in traditional Newfoundland cuisine. Most Newfoundland and Labradorians make it with salt beef (or ham), carrots, turnup rutabaga), maybe a single potato thrown in at the end if a person must have potato in soup. Most often it is served with traditional flour dough boys made in the to of the out at the very end of cooking. I must say contrary to the other commenter from Newfoundland I've never heard of pea soup served with turkey necks myself.
Y’all are such sweet people! I love watching these videos and wonderful recipes ❤️
Great stuff , I'm a big fan of the Habitant brand ham and pea soup , but I just might give this a shot .
We had ham with all the fixings for Christmas this year (2023). Time to make ham stock and split pea soup along with some artisan bread. This weeks leftovers will be amazing❤ Thanks Glen for all the great recipes you share!
I absolutely LOVE Habitant Pea Soup... i grew up eating it.. YUM-O!! (with buttered bread) ;)
Perfect rendition of a classic dish, remember Friday is pea soup day!
Your videos are always brilliant and so relaxing. Great job
It's getting colder here, so great time to have soup, and this one looks so nice, thank you Glen, awesome video and soup 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
Pea and Ham soup is one of my favourite things about winter. It's a great base, too; I tend to add a bunch of other vegetables like pumpkin and cauliflower (both of which will melt down and add creaminess), and mix up the peas with some split green peas as well. My secret weapon for these types of soups is barley, which become these plump, chewy flavour bombs, and give a great texture to it when everything else has pretty much melted into the soup. Thanks for the reminder on the second of winter (down here on the bottom of the globe) to make a big batch to fill the freezer with!
Well done on the soup! :) I don't often have ham or a ham-bone on hand, but this soup comes together really well with a few sausages instead.
Keep the Canadian dishes coming! But I especially love the traditional Quebec dishes!
I really enjoy your videos! I did a university exchange semester in Toronto a half a year ago and listening to you truly takes me back. Everything you cook, all of your stories, your comments and stories and skill is just perfect! Thanks for being such an awesome content creator :)
My family always used the yellow split peas too. Thank you for this fabulous dish!
I am the only one in my house that eats pea soup. I will try your recipe.
I make a very similar soup but I use navy beans instead of peas. Rather than making a vegetable stock I'll use a chicken carcass that I usually have in the freezer. If not then I'll use a couple packets of commercially available chicken broth. Along with the ham bone and the added vegetable towards the end of cooking (peas, onion, and carrots) it makes an excellent soup.
Great soup, but in Québec we always use whole yellow peas, with their awesome skins! Love all your videos by the way. Big fan here! Keep them coming, and “Bonne année!”
Awesome Chef , Thankyou.
That hits right home. Merci!
Thanks-I grew up on the canned Habitant soup-my dad loved it-his parents emigrated to Massachusetts from Canada-nice memories
I try you recipe, It was really good, thank you for not adding salt, it was perfect!
Thank you Glen, I will be making the pea soup tonigh, stay safe 😷😷😷😷
I want to try right now! But I don’t have ham bone.... so I will do the soup with salt pork and I will add savory in it! Thanks Glen! Love your channel!
George St-Pierre is surely impressed by your performance!
Excellent❤
Just had some Habitant Pea Soup and went looking for a homemade recipe...yours looks ideal and yummy!!!
I add about a teaspoon of dry sweet basil. It boosts the flavor profile. My parents were both Canadian and Habitant pea soup was something mom perfected. The sweet basil is not at all like regular basil. It's sweeter and aromatic. Give it a try the next time you make a batch of yellow split-pea and ham soup. I think you'll agree, it is a flavor booster.
When Glen says "Welcome friends!", we should all chirp "Helloooo Glen!" back.
Agreed. I will begin immediately.
You don’t?
Oh man, that pea soup looks incredible.
Also, I appreciate that you and Julie both have fun making these videos! You guys are my two favorite Canadians!
She's pretty.
I'm glad I came across this as an alternative cooking method. I have the Old Fort William recipe where you basically put a pound of peas (and ingredients) in then water over it to simmer a couple of hours. This is on my list of recipes to try next. Hello from Alberta as well! Thanks for the vids! :)
Always loved the smell of a Pea & ham soup my nan made the best one
And it’s made the same way here in Australia ‘ winter food nothing better .
Ps love a good chicken noodle soup to
My great-grandparents and my grandmother and her sister came from Quebec to Maine. My grandmother made pea soup once a week but she preferred Green Split Peas. I'm glad she did because it was a very good soup that I make today! :-)
We make something very similar in Denmark (called gule ærter, which literally means yellow peas). I love it.
Omg i used to work at one of the days inn Hotels as a Chef and a co Chef once made this soup but never had the chance to get the how to. Thank you
this is my fav channel
The old French Canadiens really did like their lard. It was in everything
Yum!! I love Pea soup... 😍😍
Living on my own means I'm not in possession of ham bones very often or at all, but this is a great recipe that reminds me of winter with family. Go Raptors!
Now I have to dig that Easter ham bone out of the freezer and make this suop. Thanks again Glen.
Im from quebec lol and i live there too
Ahhh, my best pot of this soup was made with my last bit of
"McCormick Parsley Patch All Purpose Blend" seasoning which, maddeningly, hasn't been made since 2011. There is nothing out there like it, and it really gave that soup such a beautiful, distinct flavor.
Haven't made split pea soup since... maybe it's time...
Je regarde cette vidéo en même temps de manger une soupe habitant hahaha
J'aime bien ta vidéo, tu fais du bon contenu :)
Nothing better yellow pea soup on cold winter day. Not bad in late spring either.
Yummmmmmm
If you’re calling your soup because of the Habitant brand you’re doing a great disservice to your soup. I am 100% certain it tastes so much better.
Last time I had a can, I was trying to remember my childhood and mom used to serve it to us. I never remembered it being that salty.
I’ve been making my own since and usually using peameal instead of ham.
Mais, bonne job mon chum!
Oddly, this is identical to a recipe I have from a great Aunt with one difference. Her recipe calls for Lentils instead of yellow peas. I've noticed a lot of recipes have these two ingredients as interchangeable.
Reminded me of my pop's snert. I should make some tomorrow
Love it! My family arrived in 1653. :)
Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old.! I love this soup, I will always add extra vinegar to my serving and since I am from Kentucky, I will make a pan of cornbread to go with it.
I still make this at home here in Montreal, pass down from generations. Here are some differences to your version.
Ground up or Blitz the carrots, celery and onions with some stock after you cooked them.
Add chicken broth instead of creating a ham stock (richer in flavor).
One or two bay leafs are enough.
Add grounded savory
No peppercorns
2 full cloves of garlic (not cut)
a dash of vinegar is added after serving while the soup is till hot
Thats soo cool ! I get to taste some canada at home :)
Currently 599 likes (mine included) to 5 dislikes and 9,018 views in under a day. I'm really enjoying watching this channel grow!
good job sir!
My favourite soup ! I serve a few pieces of crispy 🥓 to dip or crumble in the soup. 😋
I made split pea soup a month ago that was virtually identical to this... but due to me not having a hambone, I just used a whole pound of thick sliced bacon that I snagged on sale for $1.25/lb.
This is primo soupe aux pois!
I like a mix of whole and split peas as well
This is on my stove cooking right now. The best split pea soup I've ever had was at the (now gone) Stouffer's Inn in Chicago. I asked the waitress and she came back from the kitchen saying they added a tiny shot of sherry before serving. So, another kind of "acid." This and some buttered toast.... Yum.
This is a soup I make frequently in the winter. I prefer the yellow peas. I discovered it by accident (meaning I found yellow split peas in the supermarket.) ADD: Vinegar is a must. I usually use red wine vinegar. I live in Michigan - that's close to Canada, right? My step grandparents lived in Ontario, and there was a lot of border crossing in days gone by.
Absolutely perfect, right down to the whole pepper corns ...FYI - the eastern Ontario version soak whole yellow peas overnight and uses golden hominy (lye corn) very hard to come by anymore.
You had to bring up the Raptors. Lol
Love you,
A fan from Milwaukee.
No way my gran ma used to make the best soup habitant...u can even get it in can at grocerie store but taste like crap.cool vid thanks
Excellent, a very typical Northumbrian dish also
Typically Northern its pretty common dish here in Liverpool we also use Bacon Ribs sometimes instead of Ham joint.
This looks remarkably similar to the Icelandic dish "saltkjöt og baunir" which is pea soup with salted lamb. The soup is very similar but we use parsnips and split peas, water and fatty salted lamb cooked in the soup until tender, or that is the traditional way.
I personally cook a mirepoix and then I add some big chunks of carrot, I cook the lamb separately and add the stock to the soup as needed as it tends to be exceedingly salty.
For the last 50 years or so it is traditional to eat this soup at Mardi Gras before Lent, the day is called sprengidagur which translated roughly to overeating day.
Though you would like that tidbit since you seem like a curious foodie.
Mmmm lamb soup in Iceland! This is from 11 years ago... ua-cam.com/video/Z3GxphgmqbQ/v-deo.html Near Gullfoss.
I had a hard time finding whole peas too, but it turns out Walmart (Ottawa) carried them! :)
Yum! Can’t wait to make this. Go Raptors
Much more appealing than the typical 'green' split pea soup. "shrugs" didn't even know YELLOW existed!
As a Canadian, I have never seen green pea soup before. Interesting
Yum! Thanks for this. Any suggestions for places where a real ham isn’t available (& thus no bone, meat leftovers)?
love this video. and its really cool to hear that they would have raised pigs for the lard. Ive found myself rendering lard from almost all pork I buy these days for cooking with instead of margerine or butter in many dishes. lol
Who the Heck would down vote this. Thanks for sharing.
Split pea soup and ham -- good in any color. :D:D
My mom used to make a similar pea soup, but it had a 'secret ingredient' that made it over the top. I recently discovered what it was - thyme. Give it a try. Put it in during the final simmer and see what you think. I add it to the canned Habitant soup, and it wakes it right up. I just use the ground up thyme - dissolves easier, although fresh thyme would probably be better.
I serve mine with cornbread because it is a Kentucky thing. . Not many know about the yellow peas where I now live. I like them much better than green split pea soup. I made some a couple of weeks ago.
Typically I just buy habitant smoked ham pea soup. Add a pat of butter, salt, pepper and a small drizzle of white vinegar with a couple of slices of crusty bread slathered with butter.
Always associate that with fall for some reason. 🤔
Great vid and recipe 👍
Wow! Good! I like my pea soup as you said with half split peas and half whole peas. If you can find "maïs lessivé" ( hominy in english i think) add it to this recipe, it is real good too.
Hominy would be great in this!
I buy cans of this "Habitant" brand. It used to be on our store shelves but now i have to get it online from Canada.
I like to skip out vegetables (cuz their flavor is already in a stock) and instead i like to fry A LOT of onions in a bacon fat, basically creating base for french onion soup (not that much caramelized tho) then i remove half of them and leave half of caramelized onions and half of bacon in a pot, and the rest of onions and bacon i add at the end, i also like to add roux at the end that has paprika in it, not so much for thickening but for the flavor, and I also add soya sauce and a bit of Worcestershire sauce those are just instant umami and flavor boosters
so in poland it's very well known soup, we call it "grochówka" (groch - peas). But instead of ham we use ribbs (i really like smoked ones), and we also add patatoes.
I make my pea soup vegan so I use potatoes to mellow the legumes and add separately cooked nitrate-free sausage slices to serve. I don't like the heartburn acid thing and arthritis thing that happens when you cook with a sodium nitrate ham bone.( I have allergies) Recently I have become convinced that there is something in pork fat connective tissue that works on whole legumes/beans to soften the skins and give you nice whole beans and maybe help keep you from farting much like the vegan potato method. Recently I got a bunch of freebie yellow peas and they seem more bitter than green, so I was checking UA-cam recipes about this but no one else seems to notice much difference. I will just have to use them like the green splits and see what happens.
Similar to how I make mine but I use bacon grease as the lard and add a pinch of ground sage to the soup for a savoury flavour.
Hahaha hey Glen it's funny I just made split pea soup with ham last night 😂😅😅
Another absolutely delicious recipe that I shall have to try. Thank you, Glen!
A question, though. I'm curious why there's no garlic in the recipe. For a French dish it's a little strange. Do you have any ideas why that might be?
It gets a little cloudy when you reach back that far... but a few ideas: the first Habitant were young men, who didn't cook, or cook all that well. The 'filles du roi' who were sent to marry them, were younger and also perhaps as unskilled - they were more focussed on just surviving in the harsh climate of Quebec. Also as much as Quebec is French, it developed it's own culture quickly, adapting and becoming unique.
@@GlenAndFriendsCooking That makes perfect sense, when one considers it. I had an idea that the jeunes filles might have been from lower classes, those accustomed to work. Still, doesn't matter now (though I still find it interesting). Thank you for your reply!
I gotta go for the Raptors. I can't go for Golden State cause KD left us here at OKC and I'm admittedly still salty. Hope ya dont mind me jumping on your bandwagon for the remainder of the season
Now time to make poutine :p