Québec Pea Soup

Name: Québec Pea Soup
Prep time: 15 min
Cook time: 110 min
Total time: 125 min
Yield: 6 servings
Cuisine: Canada
Ingredients: 450 g dried yellow split peas, rinsed; 1 smoked ham hock (about 700 g) or 200 g smoked bacon, diced; 2.5 liters water; 1 large onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 2 bay leaves; 1 tsp dried savory or thyme; 1/2 tsp black pepper; Salt, to taste; Chopped parsley, to serve

From Canada

A thick, golden soup of yellow split peas slowly simmered with smoky ham, carrots and herbs. A Canadian winter classic that tastes even better the next day.

Prep: 15 min
Cooking: 1 h 50 min
Total: 2 h 5 min
Serves: 6
Difficulty: Easy

Ingredients

For 6 servings

450 g dried yellow split peas, rinsed
1 smoked ham hock (about 700 g) or 200 g smoked bacon, diced
2.5 liters water
1 large onion, chopped
2 carrots, diced
2 celery stalks, diced
2 bay leaves
1 tsp dried savory or thyme
1/2 tsp black pepper
Salt, to taste
Chopped parsley, to serve

Step by step

Step 1: Place the split peas, ham hock and water in a large soup pot and bring to a boil. Skim off any foam that rises to the top.
Step 2: Add the onion, carrots, celery, bay leaves, savory and pepper.
Step 3: Lower the heat, partly cover and simmer gently for 1 1/2 to 2 hours, stirring now and then so nothing sticks, until the peas have broken down and the soup is thick.
Step 4: Lift out the ham hock, let it cool slightly, then pull the meat off the bone, chop it and stir it back into the soup.
Step 5: Remove the bay leaves. Taste before adding any salt, because the ham is already salty, and add a little hot water if the soup is too thick.
Step 6: Serve hot, sprinkled with parsley, with fresh bread on the side.