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.
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
1. Heat about 1 table spoon of olive oil in your pot then add all the veggies. Sweat for a few minutes.
2. Add the ham and allow to warm so the fat starts rendering slightly.
3. Add the bay leaves.
4. Add the stock, water and split peas. Bring to a simmer, then cover.
5. Check on it every so often. This is after one hour… the peas will absorb a lot of liquid, add water as needed.
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.
7.After a further 20-30 minutes add the 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.
9. Remove the ham from the soup.
10. Harvest any meat from it, discard the collagen bits.
11. Serve warm, add meat to bowls to taste.