Québécois-Style Pea Soup
Québécois-Style Pea Soup
Photography by Jim Norton
- Preparation time: 30 minutes
- Total time : 2-1/2 hours
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 446446 cal |
| pro | 28 g28g pro |
| total fat | 14 g14g total fat |
| sat. fat | 7 g7g sat. fat |
| carb | 54 g54g carb |
| dietary fibre | 7 g7g dietary fibre |
| sugar | 7 g7g sugar |
| chol | 51 mg51mg chol |
| sodium | 994 mg994mg sodium |
| potassium | 951 mg951mg potassium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 2626 iron |
| vit A | 5050 vit A |
| vit C | 55 vit C |
| folate | 6363 folate |
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.
Ingredients
- 1 lb unsmoked ham hock 1 lb unsmoked ham hock
- 2 tbsp butter 2 tbsp butter
- 2 carrots , diced2 carrots, diced
- 2 ribs celery , diced2 ribs celery, diced
- 1 onion , diced1 onion, diced
- 2 cloves garlic , minced2 cloves garlic, minced
- 1-3/4 cups dried yellow split peas 1-3/4 cups dried yellow split peas
- 2 bay leaves 2 bay leaves
- 1 tsp dried savory 1 tsp dried savory or dried thyme
- 3/4 tsp salt 3/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- Garlic Toasts:
- 1 demi-baguette , (or half baguette)1 demi-baguette, (or half baguette)
- 2 tbsp butter , softened2 tbsp butter, softened
- 1 large clove garlic , halved1 large clove garlic, halved
- 1/4 tsp coarse sea salt 1/4 tsp coarse sea salt
Preparation
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.
Source : Canadian Living Magazine: February 2012
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