Habitant Pea Soup and Dutch Apple Pie

When the big guy and his sidekick, John, came back from hunting on Sunday I had a pot of soup on the stove and a pie fresh out of the oven. Really, what's a better welcome home than a good aroma coming from the kitchen? Unfortunately the leftover pie didn't hold over so well, but the soup - ah the soup. I had a bowl of it for dinner last night and it was even better - I mean it's not just true that wines and cheeses improve with age - soup does too.

 

Habitant Pea Soup is indigenous to Quebec, Canada and something I've craved ever since moving to the United States. There's a brand found in a can called "Habitant" and many's the time it's come back to the States with me in my luggage - usually thanks to my sister Joy. Since I haven't been back home for a long while, when I saw this recipe in January's Cooking Light magazine I just had to give it a try.

Loaded with onion, carrot, celery, parsley, thyme, bacon, smoked ham hocks and of course dried, yellow split peas, it takes a short 2 hours to simmer and warms your soul all the way to your toes when you're eating it. I made a few adjustments to the original recipe and believe you me it tasted even better than my memory is of the canned variety - much, much better. Download Habitant Pea Soup

I confess I tricked the big guy into eating it and he enjoyed every mouthful, even after he found out it was made up of the dreaded "peas"...which he NEVER eats and will not allow in the house. Kinda' shows who is boss around here doesn't it? I told him it was a vegetable soup (no lie it is) until he was well in to his second bowl, at which time I spilled the beans - uh peas. Tee hee. Brilliant if I do say so myself!

 
Now as for the Dutch Apple Pie - if anyone in your life has an aversion to cinnamon, then this is the apple pie for them. It is made with a single crust, loaded with quartered apples and sugar mixed with sour cream and vanilla, and has a caramelized brulee crust of brown sugar on top. It is rich, creamy, and tastes simply of apples. Try it sometime with pears too or a combination of apples and pears. That'll just about blow your socks off, I guarantee it! Download Dutch Apple Pie

Comments

[Sophia]

I'm making my shopping list now and first stop is your blog and the pea soup is definitely going on the list!! Did I ever tell you about my "mock apple pie" made completely without apples and you can't even tell the difference?!

Hope all is well and you get a long "spring."

[June]

Sophia - how nice to hear from you! I'm thinking you'll really like this pea soup - it's great cold weather grub. The big guy mentioned your unusual pie. Are you going to share the recipe with us? (I can't believe that you'd use anything but apples since you're from Washington state).

[nanan (Lea)]

Great looking soup - like how you told the big guy it was a "veggie soup" - honesty is the best policy - I always say!!!

[June]

I agree completely Lea. Funny, I expected to see a comment from him. Guess he's saving it till he gets home. Ha.

[big guy]

Can't publish what I'm really thinking. :-)

[June]

Woops!

[Mags]

HEE! You two crack me up!

Think I could use green split peas for this recipe? I love split pea soup.

[June]

Guess you could use green split peas Mags, but it wouldn't be traditional and it would also look like baby poop. Course maybe that won't bother ya but you KNOW I couldn't do it here.

[Nanan]

Making this as I type - only change - 1 lb of bite sized smoked black forest ham in soup instead of using a ham hoc - don't have a ham hoc... darn. Smells lovely in my kitchen!

[June]

Oh Lea, doesn't it smell wonderful. I'm going to make it again soon too - I have a ham bone in the freezer. I think you'll be fine with the black forest ham though - it's all about flavor right? Let me know how it turns out, OK?