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Québécois-Style Pea Soup

Québécois-Style Pea Soup
PREP TIME
2h 30 min
COOK TIME
2h
YIELDS
8 servings

This traditional pea soup is the ultimate in Quebec-style comfort food. Look for an unsmoked ham hock in the meat department of your local supermarket. If you can’t find one, a smoked ham hock will work – just reduce the salt in the recipe to 1/4 tsp.

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Ingredients

1
lb(s) unsmoked ham hock
2
Tbsp butter
2
carrots, diced
2
ribs celery, diced
1
small onion, diced
2
cloves garlic, minced
2 ¼
cups dried split green peas
2
bay leaves
1
tsp dried savory
1
tsp dried thyme
¾
tsp salt
¼
tsp pepper
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Directions

Step 1

Trim off and discard skin from ham hock; set hock aside.

Step 2

In large Dutch oven, melt butter over medium heat; cook carrots, celery, onion and garlic, stirring occasionally, until softened and golden, about 15 minutes.

Step 3

Stir in split peas, bay leaves, savory, salt and pepper; cook, stirring, for 2 minutes.

Step 4

Stir in 8 cups water; add ham hock. Bring to boil; reduce heat, cover and simmer, stirring occasionally, until peas are very soft and soup is thickened, 1-1/2 to 2 hours.

Step 5

Discard bay leaves. Transfer ham hock to plate; let cool enough to handle. Discarding bone and any fat, dice meat and return to soup; heat through.

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