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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: February 2012
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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 facts Per each of 6 servings: about
- Fibre 7 g
- Sodium 994 mg
- Sugars 7 g
- Protein 28 g
- Calories 446.0
- Total fat 14 g
- Potassium 951 mg
- Cholesterol 51 mg
- Saturated fat 7 g
- Total carbohydrate 54 g
- Iron 26.0
- Folate 63.0
- Calcium 7.0
- Vitamin A 50.0
- Vitamin C 5.0