Habitant Pea Soup

There are many recipes for Pea Soup, but the Habitant Pea Soup with Ham and Herbs is my favourite. I prefer the flavour of peas infused with herbs and ham stock, to the flavour sauted vegetables.   Besides it is easier and quicker. 


1. Bev's Habitant Pea Soup with Ham and Herbs

Ingredients:
1 ham hock
16 cups (4 litres) cold water
4 cups yellow split peas (or 2 14 oz packages), unsoaked, rinsed well, and checked for stones
Fresh herbs including at least 3 of the following: rosemary, tarragon, thyme, sage, oregano
1 bunch fresh Italian parsley, chopped
Sea salt or sel gris

Instructions:
Put the ham into a large soup pot and add the cold water.
Bring to a boil, then turn down the heat and simmer for two hours.
If cooking the night before making the soup, cool the stock and ham, and put the pot into the frig overnight.
Remove the ham to a board or plate, remove bone, rind and extra fat, cut into small pieces and add back to the pot.
Tie the fresh herbs (except the parsley) with a white string or piece of cloth and put them into the pot.
Add the split peas (unsoaked) to the pot.
Bring the pot to a boil and simmer the peas 45 minutes.
Add the chopped parsley to the soup and simmer another 15 minutes.
Taste and add salt if necessary.


2. Nancye's Habitant Pea Soup

Ingredients:
1 onion, chopped
2 carrots, finely chopped
2 Tbsp. oil or butter
Smoked pork shoulder with bone
16 cups (4 litres) cold water
4 cups yellow split peas, rinsed well
Salt and pepper

Instructions:
Saute the onion and carrots in oil in a large soup pot.
Add the pork and the cold water.
Bring to a boil, turn down the heat, and simmer for 3 hours.
Remove the pork to a plate or board, cut into small pieces, and add back to the pot.
Add unsoaked split peas and simmer for 1 hour.
Taste and add salt if necessary.


3. Green Pea Soup with Leeks
Ingredients:
4 leeks
2 Tbsp. extra virgin olive oil
1 lb. sweet Italian sausage, bacon, pancetta, or ham
4 cups dried split green peas (or 2 14 oz. packages), unsoaked, rinsed well and checked for stones
16 cups (4 litres) cold water
Fresh thyme
10 peppercorns
2 bay leaves
Fresh Italian parsley

Instructions:
Trim top and bottom of the leeks. Slice into 1/4-inch rounds. Put in a large sieve or colander and rinse well, making sure all the layers of leeks are separated and thoroughly rinsed.
Saute leeks in olive oil in a large soup pot until soft.
Cut the meat into small pieces, add to the pot, and saute until browned.
Put thyme, peppercorns, and bay leaves into a spice ball and add to the pot.
Add the water and the split green peas.
Bring to a boil, turn the heat down, and simmer for 45 minutes or until peas are mushy.
Add chopped parsley and cook 15 more minutes.
Taste and add salt if necessary.