Leftovers Become Split Pea Soup Glen And Friends Cooking
Classic Peasant Food: Homemade Yellow Pea Soup Recipe
Welcome back to the kitchen, friends! In this video, we're turning our postChristmas ham leftovers into a delicious and hearty Habitant Québécois Yellow Pea Soup. Join me as I show you how to make a flavourful ham stock and bring together simple, wholesome ingredients for a classic soup.

Recipe Highlights:
Transforming the ham bone into a rich ham stock.
Combining yellow split peas and whole yellow peas for a unique texture.
The simplicity of ingredients, showcasing the essence of peasant food.
Tips on seasoning and bringing the flavors together.

Cooking Process:
Crafting the ham stock with ham bone, peppercorns, onion, carrot, celery, and water.
Sauteing onions, celery, and carrots in bacon fat for added flavor.
Adding herbs, spices, and a touch of vinegar for a balanced taste.
Incorporating both split and whole yellow peas at different stages.
Simmering the soup to perfection, allowing the flavors to meld.

Final Touch:
After simmering and letting the flavors develop, we add the chopped ham and soaked whole yellow peas to complete this hearty dish. A sprinkle of salt or a dash of summer savory can be your personal touch.

Cooking Time:
This soup is versatile and can simmer for an extended period, making it a convenient option for busy days or cozy evenings.

Ingredients:
For 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

For Soup
Oil for frying
1 medium onion, diced
2 stalks celery, diced
2 3 carrots, coarsely chopped
500 mL (2 cups) dried yellow split peas
Ham stock (recipe below)
Ham cut from bone used in stock
250 mL (1 cup) dry whole yellow peas, soaked overnight
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 just to a barest boil, then reduce heat to a slow simmer, skim off any foam.
Simmer for 1½ 2 hours.
Strain out any solids, keeping any meat.
Chop the meat into bitesize pieces.

Make the soup
In a heavy soup pot, sauté the diced onion, celery and carrots in the oil.
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.
Add the whole yellow peas and the ham pieces.
Check the soup for seasoning and add salt and pepper to taste.
Simmer for another 45 minutes to an hour.
Stir in the vinegar.

Makes: 6 to 8 servings


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