French Canadian pea soup

Name: French Canadian pea soup
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 6
Cuisine: Canada
Ingredients: 450 g Dried yellow peas; 1 Smoked ham hock; 2.5 l Water; 1 Onion; 2 Carrots; 2 Celery sticks; 2 Bay leaves; 1 tsp Dried savory; Salt (to taste); Black pepper (to taste)

Quebec’s soupe aux pois: yellow peas slowly simmered with a smoked ham hock and savory until thick, golden and hearty.

165 min15 prep · 150 cook
EasyDifficulty
420 kcalper serving

Ingredients

6 servings

Dried yellow peas450 g
Smoked ham hock1
Water2.5 l
Onion1
Carrots2
Celery sticks2
Bay leaves2
Dried savory1 tsp
Saltto taste
Black pepperto taste

Missing something? Ingredients with × can be left out.

Steps

1
Soak the peas overnight in plenty of cold water, then drain.
2
Put the peas, ham hock and water in a large pot, bring to the boil and skim.
3
Add the diced onion, carrots and celery, the bay leaves and savory. Simmer, partly covered, stirring now and then.
4
Lift out the hock, shred the meat and discard the skin and bone. Return the meat to the pot.
5
Simmer until the peas have mostly broken down and the soup is thick. Remove the bay leaves, season and serve.

Tips and questions

Can I use split peas so I don’t have to soak?: Yes, yellow split peas cook without soaking and break down faster, in about 1½ hours.
Does it freeze?: Very well, for up to 3 months. It thickens a lot, so add water when reheating.
Should I add salt at the start?: No, wait until the end: the ham hock already adds plenty of salt.

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French Canadian pea soup

Ingredients

Steps

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