NOTRE CUISINE ACADIENNE...
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.
INGREDIENTS
  • 1 pound dried yellow peas
  • 1 onion
  • 2 celery stalks
  • 2 carrots
  • 2 cloves garlic
  • 1 large ham hock
  • 1 bouquet garni made with 2 bay leaves, 2 sprigs of thyme, a handful of parsley, 2 cloves, 2 allspice berries, and 10 black peppercorns, salt and fresh black pepper.
PREPARATION Soak 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.
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