Split Pea Soup

A classical Québec dish, usually served in the beginning of spring during sugar shack season. It’s a classical peasant dish, filling, satisfying and overall rather cheap to make.

Ingredients
1 smoked ham hock 
1 large onion, finely chopped 
2 carrots, finely chopped
2 celery, finely chopped 
2 cloves garlic, minced 
2 bay leaves 
4 cups chicken stock 
2 cups yellow split peas
1/2 tea spoon thyme
pepper to taste
olive oil

ingredients

***
1. Heat about 1 table spoon of olive oil in your pot then add all the veggies. Sweat for a few minutes.
veggies

2. Add the ham and allow to warm so the fat starts rendering slightly.
add-ham

3. Add the bay leaves.
bay

4. Add the stock, water and split peas. Bring to a simmer, then cover.
stock-and-peas

5. Check on it every so often. This is after one hour… the peas will absorb a lot of liquid, add water as needed.
simmer1

6. My ham was too dry/hard to deal with when I first started but the simmering has softened everything up so I was able to remove the skin from the meat. I also added a bit of black pepper to the soup. You can do this at the beginning of course, if your meat allows for it.
remove-skin

7.After a further 20-30 minutes add the thyme.
thyme

8. When the peas have turned to a thick mush you’re about done.
Mine turned out a bit too salty, so I peeled a potato and cut it in half then added it to the pot. It soaks up some of the salt.
mush

9. Remove the ham from the soup.
remove-ham

10. Harvest any meat from it, discard the collagen bits.
harvest-meat

11. Serve warm, add meat to bowls to taste. 
bowl

Advertisements

One response to “Split Pea Soup

  1. Pingback: Whole yellow pea soup | Style vs Space

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: