Tested till perfect Québécois-Style Pea Soup
Québécois-Style Pea Soup
Photography by Jim Norton

Québécois-Style Pea Soup

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.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: February 2012

Recipe4 out of 5 based on 68 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 2 hours 30 minutes
  • Portion size 4 to 6

Ingredients

  • 1 lb 1lbunsmoked ham hock
  • 2 tbsp 2tbspbutter
  • 2 2carrotcarrots, diced
  • 2 2ribs celery, diced
  • 1 1oniononions, diced
  • 2 2cloves garlic, minced
  • 1-3/4 cups 1-3/4cupsdried yellow split peas
  • 2 2bay leafbay leaves
  • 1 tsp 1tspdried savory or dried thyme
  • 3/4 tsp 3/4tspsalt
  • 1/4 tsp 1/4tsppepper

Garlic Toasts:

  • 1 1demi-baguette, (or half baguette)
  • 2 tbsp 2tbspbutter, softened
  • 1 1large clove garliccloves of garlic, halved
  • 1/4 tsp 1/4tspcoarse sea salt
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Preparation

Don't miss our video recipe where food director Annbelle Waugh walks you through each step of this iconic recipe >>

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

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

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

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.

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.

Garlic Toasts: Meanwhile, cut baguette into 12 slices; spread with butter. Broil until golden, about 2 minutes. Rub with garlic; sprinkle with salt. Serve with soup.

Nutritional Information Per each of 6 servings: about

cal 446 pro 28g total fat 14g sat. fat 7g
carb 54g dietary fibre 7g sugar 7g chol 51mg
sodium 994mg potassium 951mg

% RDI:

calcium 7 iron 26 vit A 50 vit C 5
folate 63
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