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Habitant Quebecois Yellow Pea Soup Recipe || Glen & Friends Cooking

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[youtube https://www.youtube.com/watch?v=yv0XmJjJeX8&w=560&h=315]

welcome friends Jules and I had a ham which means we've got a ham bone left over and I'm going to make today what is probably the quintessential og Canadian dish this is something that would have been made here in Canada since the first French settlers arrived in new France with samuel de champlain so in this pot I've put the ham bone and a little bit of the fat and skin from the outside next into the pot is just diced carrot celery and onion and you don't have to dice it very nicely you just have to get it in the pot this is just to add flavor to the stock it will be removed and it won't be in the soup at the end so all of that goes in next in are some bay leaves and whole peppercorns I don't grind the pepper I just put it in whole you want to be able to remove them once the stock is finished and then I just covered that with some water now I'm just going to bring this up to a boil skim off any foam that happens on the top put a cover on it drop it down to a low simmer and let it simmer for probably an hour and a half or two hours once the stock has simmered for that long I'm going to strain out all of the solids and then I'm going to cut any ham off of the bone and set that aside to use it in the soup okay so we've got some really good ham stock now and I'm gonna let the ham bone cool down so that I can cut the meat off of it which gives me time to move on to the rest of the soup first I'm going to put in some lard and this is pure leaf lard and I'm gonna use that to fry the vegetables you could use any fat that you want I'm using lard because it is appropriate for this dish historically to have used lard originally the soup would have been made by the earliest settlers to Canada and they would have used things that they were able to bring over in the ships when they came from France and that would have been cured salt pork lard because it never goes bad and dried peas and the next ingredients are what I would call contemporary traditional onion celery and carrot when you go back into the historical record usually you would see carrot and onion because those are root vegetables you would grow them in the summertime you're able to keep them all winter they kept really well and so you'd always have them celery is something that you might not find in the recipes from the late 1600s early 1700s it's not something that was always available and you can find recipes where turnips were put in and parsnips were put in other root vegetables would have been added to the soup just to kind of fill it out so we're just gonna saute these down to soften them which brings us to the peas now most historical recipes late 1600s early 1700s 1800s asked for whole yellow peas most contemporary recipes today ask for split yellow peas because they're easier to deal with if I'd had time to actually drive around town and find whole yellow peas I would use a mix half-and-half I like the creaminess the way that the the split peas break down in the soup but I do like having a whole yellow pea in the soup to remind me of what I'm eating I didn't plan ahead so I have split yellow peas you don't need to soak this split yellow peas which also makes this a faster soup to make than if you were using whole Peas so those go in and then in goes the stock we're just give that a stir put a lid on and let that simmer until the peas are soft while that's simmering I'm going to slice the ham off of the bone and we don't add the ham until after the peas are cooked okay the peas are cooked down really nicely I think we're at the point where we can add the ham in now you want to taste your seasoning at this point see if you need to add any pepper or salt you probably won't need salt because there should be enough from the ham stock let's just see I wouldn't add any salt to that or any pepper at this point what I would add is just a little bit of acid and this is a apple cider vinegar but it's made from ice cider so the apples were left on the tree to freeze then turned into cider and then turn into vinegar and so it's got this incredibly rich deep flavor maybe a tablespoon or so and that will just brighten all of the other flavors so we'll stir that in and now we'll add the ham in and at this point you're just adding the ham in to heat it it doesn't really need to be cooked at all you just want to bring it up to the same temperature as the rest of the soup before you serve it now you don't need to serve this today and in fact this will taste better three or four days from now I can't wait for a taste so I like those macaroons they were really good but wait until you taste this french-canadian pea soup I'm not sure how you compare macaroons pretty easily so look at that it's thick and rich the way it should be carrots and ham I mean so I used lard to fry the veg you don't have to use lard to fry the veg but I put it in there because traditionally that's what would have been used all right yeah and I read a lot of history Oracle documents that said the early French settlers raised hogs for the lard not the meat because they used it in so many things so even probably soap yeah all kinds of yeah it has so many uses don't let you test it first is it too hot no that's really good I like that in so many ways it's plain in that there's not a lot of spicing there's pretty much no spicing some peppercorns went in with with the ham bone but there's so much flavor from the other ingredients that you don't need spicing great for a day of fur trapping log and canoeing I might just sit down and watch a Raptors game and then have some macaroons wrappers on a streak they're gonna do what my leaps can't thanks for stopping by see you again soon you

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