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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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My modification of Australian chef Huey's version of Canadian Habitant Soup. The preparation and cooking times below do not include the overnight soaking of the split peas. Ingredients:
300 g split peas, soaked in cold water overnight & drained |
2 medium carrots, diced |
2 celery ribs, diced |
2 leeks, thoroughly washed and sliced |
2 medium onions, diced |
6 garlic cloves, chopped |
300 g rindless bacon, rashers sliced |
1 teaspoon fresh thyme |
1 tablespoon parsley |
4 cups chicken stock, reduced salt is fine |
fresh ground pepper, to taste |
Directions:
1. Place split peas, carrots, celery, leeks, onion, garlic, bacon, thyme, parsley and stock to cover in a large pot. Put lid on, bring to the boil and simmer rapidly for about 1 hour, or until the peas are very tender.
2. Blend the soup and season to taste. Serve sprinkled with a little pepper with warm crusty rolls.
3. Chef's Notes: Terrill has commented in her review that split peas do not need to be soaked. From my experience of using split peas, I would agree: I have never soaked split peas before, but that's what Huey specified in his recipe, and that bit I retained, though I have modified the recipe in other ways. Some people always salt eggplant before using it; others don't etc. etc.! So if you are making this recipe, feel free to decide on this point for yourself!
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