|TITLE||SOUP AUX POIS HABITANTS
#1 / Farmers' Pea Soup
(pronounced: soup oh pwaw abi-tahn, the 'n' in 'tahn' is almost silent.)
|HISTORY||This recipe was taken from Yankee magazine "Great New England Cooks", January 1990. It is one from Huguette Davis' Kitchen. Huguette says that "Traditionally, French Canadians ate their big meal at midday. Pea soup, made with whole yellow peas, was a standby in Huguette's family. This recipe serves 6.|
the peas overnight in cold water to cover by 1 inch. Finely chop the onion,
celery, carrot, and garlic. Combine the peas, their soaking liquid, and
all remaining ingredients for the soup in a large saucepan. Bring to a
boil, reduce the heat, and gently simmer the soup for 1 to 1 -1/2 hours,
or until the peas are soft.
Remove the ham hock and cut the meat off the bone. Dice the meat and return it to the soup. Remove the bouquet garni. Correct the seasoning with salt and pepper. Serve with homemade bread.