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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Habitant refers to people who live in rural Québec, where this hearty soup is a popular staple. Ingredients:
2 tablespoons olive oil |
2 cups finely chopped onion |
1 cup finely chopped carrot |
1/2 cup finely chopped celery |
2 cups yellow split peas |
6 cups fat-free, less-sodium beef broth |
2 cups water |
6 ounces salt pork |
2 bay leaves |
1 (12-ounce) ham hock |
2 tablespoons chopped fresh flat-leaf parsley |
2 tablespoons chopped fresh thyme |
3/4 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1/4 cup crème fraîche |
fresh thyme leaves (optional) |
Directions:
1. Heat olive oil in a large Dutch oven over medium-high heat. Add 2 cups onion, carrot, and celery to pan; sauté for 6 minutes, stirring occasionally. Stir in peas; sauté for 1 minute. Add broth and the next 4 ingredients (through ham hock); bring to a boil. Reduce heat, and simmer 1 1/2 hours or until peas are tender, skimming surface occasionally, as necessary.
2. Remove ham hock and bay leaves; discard. Remove salt pork; cool. Remove 1 1/2 cups pea mixture; let stand 5 minutes. Puree 1 1/2 cups pea mixture, and return to pan, stirring to thicken slightly. Stir in parsley, chopped thyme, salt, and pepper.
3. Dice salt pork. Heat a nonstick skillet over medium-high heat. Add pork to pan; cover and cook 5 minutes or until crisp and browned, stirring frequently. Ladle 1 cup soup into each of 8 bowls; top each serving with 1 tablespoon pork and 1 1/2 teaspoons crème fraîche. Sprinkle with fresh thyme leaves, if desired.
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