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Canadian Yellow Split Pea Soup with Ham Recipe Allrecipes
In a large Dutch oven, melt the butter over medium heat; add the carrots, celery, onion and garlic, stirring occasionally, until the mixture has softened and golden, around 15 minutes. Add the yellow split peas, bay leaves and thyme. Season with salt and pepper, cooking for about 2 minutes to impart flavours into the peas. 1 ham bone with some meat 2 ½ cups yellow split peas 5 stalks celery, diced 4 carrots, diced ½ large Spanish onion, diced 2 tablespoons kosher salt 2 teaspoons dried thyme 1 bay leaf (Optional) 1 pinch ground black pepper, or to taste 8 cups water, or as needed Directions 10.25.16 Quebec-Style Yellow Split Pea Soup Delicious and hearty split pea soup, starting with dried peas and simmered low and slow with vegetables, a ham hock and spices. Jump to Recipe Pin this Recipe 4.94 stars from 65 ratings Get the latest recipes delivered to your inbox: All you need to do is sautee some onions, then stir in the rest of the ingredients and slowly simmer for about three hours until the peas fall apart and the ham has infused the soup with a rich, smoky flavour. Some folks insist that whole dried peas must be used if you want to make the real deal.
Classic Canadian Dishes Split Pea Soup Canadian Food Focus
Ingredients 1 1/2 cups (375 mL) dry yellow split peas 2 1/2 cups (625 mL) water 2 cans (10 oz/284 mL each) condensed chicken broth undiluted 2 cups (500 mL) coarsely chopped cooked ham 1 cup (250 mL) shredded carrot 1 cup (250 mL) chopped onion 1 cup (250 mL) chopped celery 2 tbsp (30 mL) butter 3 cups (750 mL) Milk Salt and pepper to taste "Split pea soup is made of yellow split peas, ham hock, vegetables, and thyme, and it's usually served with bread," says Ottawa Chef Marc Miron, who is an expert on the dish. "Split pea soup is a dish that can be served as a starter or as a main." Get the recipe for Parker's Split Pea Soup 1 clove garlic halved 1/4 teaspoon coarse sea salt Nutritional facts Per each of 6 servings: about Fibre 7 g Sodium 994 mg Sugars 7 g Protein 28 g Calories 446.0 Total fat 14 g Potassium 951 mg Cholesterol 51 mg Instructions. Rinse peas and drain well. Combine all ingredients except parsley in a 6qt slow cooker. Cover and cook on high for 4-5 hours or on low 8 hours. Discard bay leaf. Stir in parsley and season with salt and pepper to taste.
French Canadian Split Pea Soup Instant Pot Wandering In Captivity
Bring mixture to a boil and skim off any foam with a spoon. Reduce the heat and place a lid on the pot, slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours. Remove ham bone from soup; remove meat from ham bone, chop, and return to the pot. Make sure to use a large pot. French Canadian Yellow Split Pea Soup with Maple Cream. Amount Per Serving Calories 393 Calories from Fat 90 % Daily Value* Fat 10g 15%. Saturated Fat 4g 20%. Cholesterol 56mg 19%. Sodium 724mg 30%. Potassium 929mg 27%. Carbohydrates 46g 15%. Fiber 17g 68%. Sugar 9g 10%. Protein 28g 56%. Vitamin A 3705IU 74%.
15 min Cook 2 hrs Ready 2½ hrs Trans-fat Free, Low Carb Ingredients Metric Directions This soup is excellent reheated. For a truly authentic version of Quebec's "soupe aux pois" use whole yellow peas, salt pork, and herbs. Outside fo Quebec, it tends to be difficult to find whole yellow peas so we typically have to settle for yellow split-peas. But my French Canadian pea soup is still plenty delicious. In fact, I don't even use stock… just plain water. This recipe is simple and uses ingredients it's easy to keep on hand plus my soup cooks in about 45 minutes instead of two to three hours that some recipes take. Although I grew up in Canada, I had never heard of French Canadian.
QuebecStyle Yellow Split Pea Soup Seasons and Suppers
Instructions. 1. In a large soup pot or Dutch oven melt the butter and saute the onion, carrots, and celery until they soften. About 8-10 minutes. 2. Add the chicken broth, water, peas, bay leaves, thyme, and savory. Stir. 3. Add the ham hock and ham and bring all to a boil. Heat the oil in a pot over medium heat, and cook the onions for 3 minutes or until they are soft. Add the garlic, carrots, cumin, rosemary, bay leaf, and cook for 2-3 minutes, stirring occasionally to avoid scorching the cumin.
