Name: Pea Soup (Québécois Style)
Yield: 6 servings
Cuisine: Canadian
Ingredients: 2 each raw ham hocks, on the bone; 1 each onion (for broth), halved; 1 each carrot (for broth), large chunks; 1 each celery (for broth) (optional); 2 each fresh thyme sprigs; 1 each bay leaf; 8-10 each whole black peppercorns; 10 cups cold water (for broth); 2 cups dried yellow split peas (soaked overnight and drained); 1 each onion (for soup), finely diced; 2 each carrot (for soup), diced; 1 each celery (for soup), diced (optional); 2 each garlic, minced; 1 tsp fresh thyme leaves; 2-3 tbsp miso paste (optional); to taste freshly ground black pepper; to taste salt; as needed chopped parsley (optional garnish); for serving olive or canola oil (optional garnish)

Dinner

6 servings

583 cal/serving

Instructions

Step 1

Preheat oven to 400°F.

Step 2

Roast ham hocks 30–40 minutes until browned, turning once.

Raw ham hocks, on the bone

Step 3

Combine roasted ham hocks, onion (broth), carrot (broth), celery (broth), thyme (sprigs), bay leaf, peppercorns, and water in a large pot.

Raw ham hocks, on the boneOnion (for broth), halvedCarrot (for broth), large chunksCelery (for broth) (optional)Fresh thyme sprigsBay leafWhole black peppercornsCold water (for broth)

Step 4

Bring to a boil, then reduce to a simmer and skim off any foam.

Raw ham hocks, on the boneOnion (for broth), halvedCarrot (for broth), large chunksCelery (for broth) (optional)Fresh thyme sprigsBay leafWhole black peppercornsCold water (for broth)

Step 5

Simmer 2.5–3 hours until meat is tender and broth is flavorful.

Raw ham hocks, on the boneOnion (for broth), halvedCarrot (for broth), large chunksCelery (for broth) (optional)Fresh thyme sprigsBay leafWhole black peppercornsCold water (for broth)

Step 6

Remove ham hocks; cool slightly, discard skin, bone, and excess fat, and shred meat into bite-sized pieces.

Raw ham hocks, on the bone

Step 7

Strain the broth and discard solids.

Raw ham hocks, on the boneOnion (for broth), halvedCarrot (for broth), large chunksCelery (for broth) (optional)Fresh thyme sprigsBay leafWhole black peppercornsCold water (for broth)

Step 8

Return strained broth to the pot and add soaked split peas, diced onion (soup), diced carrot (soup), diced celery (soup), minced garlic, and thyme leaves.

Cold water (for broth)Dried yellow split peas (soaked overnight and drained)Onion (for soup), finely dicedCarrot (for soup), dicedCelery (for soup), diced (optional)Garlic, mincedFresh thyme leaves

Step 9

Bring to a gentle simmer and cook 60–75 minutes until peas are very tender.

Cold water (for broth)Dried yellow split peas (soaked overnight and drained)Onion (for soup), finely dicedCarrot (for soup), dicedCelery (for soup), diced (optional)Garlic, mincedFresh thyme leaves

Step 10

If using miso, dissolve paste in ½ cup hot broth and stir into the soup (do not boil miso directly).

Miso paste (optional)Cold water (for broth)

Step 11

Add shredded ham and simmer 10–15 minutes.

Raw ham hocks, on the boneDried yellow split peas (soaked overnight and drained)

Step 12

Season with salt and freshly ground black pepper to taste.

SaltFreshly ground black pepper

Step 13

Optionally blend one-third to one-half of the soup for a creamier texture and stir to combine.

Step 14

Ladle soup into bowls and serve with crusty bread, optional drizzle of oil, and chopped parsley.

Chopped parsley (optional garnish)Olive or canola oil (optional garnish)

6 servings

583 cal/serving

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Ingredients

Raw ham hocks, on the bone2

Onion (for broth), halved1

Carrot (for broth), large chunks1

Celery (for broth) (optional)1

Fresh thyme sprigs2

Bay leaf1

Whole black peppercorns8

Cold water (for broth)10 cup

Dried yellow split peas (soaked overnight and drained)2 cup

Onion (for soup), finely diced1

Carrot (for soup), diced2

Celery (for soup), diced (optional)1

Garlic, minced2

Fresh thyme leaves1 tsp

Miso paste (optional)2

Freshly ground black pepperto taste

Saltto taste

Chopped parsley (optional garnish)as needed

Olive or canola oil (optional garnish)for serving

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This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.