Habitant Québécois Yellow Pea Soup Recipe
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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 …
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Can you make this with an instant pot?
Hi Glen, I am wondering if you have used Avion Whole Yellow Peas for your soups? I package and sell AVION peas and would love to participate with you.
Not too much different from the version I grew up with.
Merci !!
Who the Heck would down vote this. Thanks for sharing.
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
Can you tell us American's who don't use grams how much 500 g of dried yellow peas would be for us in cups? This soup looks amazing and though I've never made homemade pea soup, I would love too. My mother is a descendant of French Canadian relatives though she was born in Northern Maine, and I really want to make some of these traditional types of meals for my daughter who's dad is from New Brunswick, Canada. Thanks for sharing such delicious meals and recipes here for us.
Those poor early settlers forced to eat all the pork chops, bacon, ham, etc just so they could get the lard from the pigs, so sad…
This is definitely a development of the very classic, very delicious Swedish yellow pea soup from the 15-16'th century.
3 liter water
1 kg split yellow peas
2-3 onions
250 gr salted pork
a lot of thyme and marjoram (basically to taste) but 3-4 table spoons of each
some black pepper
(add water as needed)
Cook for 3-4 hrs on low heat.
Serve with spicy mustard and bread.
Im from quebec lol and i live there too
You will have the best taste when you soak the peas and use the pea-brine as the base.
Very similar to nordic peasoup – ärtsoppa or hernekeitto. Some mustard for kick and you're there.
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.
First time I made this soup it was from split yellow peas (an Indian variety — not Chana Dal, but a true yellow split pea) and it cooked into a relatively smooth porridge-like soup. Next I tried whole yellow peas (also of an Indian variety) and the soup just wasn't as tasty, nor did it have a pleasant mouth feel. What do you think was happening there? Is there a specific varietal of yellow pea I should use? Help this Canada-loving American get it right! 🙂
My mom taught me practically the same soup, though with green split peas rather than yellow. And afaik no Quebecois in our veins.
Love it! My family arrived in 1653. 🙂
OG= Original Glen
You can chew ham, but you can't pea soup.
Do you cook all day?
Hi Glen great video. Did u use Apple cider from Quebec on purpose, fits the title and the recipe. For those that would be interested to know, the apple cider Glen is using is made near Quebec City, where this recipe probably originated from.
Perfect rendition of a classic dish, remember Friday is pea soup day!
my grandmother made something pretty similar and she grew up in northern England.
Could have kept the original soup and just removed the ham bone later!
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.
Your recipes remind me of my GRT Grandmothers cooking. She did hers with green peas. I do remember her old wooden bucket full of lard. Not sure but I'm guessing it held maybe 5 qrts. I was 5, maybe 6 years old. Cooked on that old Glenwood wood stove. Pick the cover off the stove and the pot sat in that hole. Then she'd make tea from the hot water tank attached to the side of the stove. My tea was her used tea bag, a few muddled raspberries and fresh honey. Probably mostly raspberry n honey. Funny how your videos bring back 60 years so vivid. Keep them coming. BTW, I'm in Northern Maine
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!
Yum!! I love Pea soup… 😍😍
As a Quebecois, I approve of this. Tabarnak!
p.s. Always soak the peas. Thats how you remove antinutrients. Thats how you live long and healthy (as best you can) when you cant afford a 100% pasture animal produce diet.
Your videos are always brilliant and so relaxing. Great job
Now time to make poutine :p
(UK) – My mother does a similar soup but with Red Lentils and Pork Ribs.