Quebecois Split Pea Soup with Smoked Ham Hock

Ingredients

• 2 cups Dried Yellow Split Peas
• 1 large Smoked Ham Hock
• 8 cups Water
• 1 large Onion
• 2 medium Carrots
• 2 medium Celery Stalks
• 3 cloves Garlic Cloves
• 2 leaves Bay Leaves
• 1 teaspoon Dried Thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoons Fresh Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 2 cups of Dried Yellow Split Peas thoroughly in a colander under cold running water until the water runs clear. Drain them well.
2. 2In a large heavy-bottomed pot or Dutch oven, combine the rinsed 2 cups of Dried Yellow Split Peas, the 1 large Smoked Ham Hock, 8 cups Water, 1 large Onion (chopped into 1.27 cm pieces), 2 medium Carrots (peeled and cut into 1.27 cm pieces), and 2 medium Celery Stalks (cut into 1.27 cm pieces).
3. 3Add the 3 cloves Garlic Cloves (minced), 2 Bay Leaves, 1 teaspoon Dried Thyme, 1 teaspoon Salt, and 0.5 teaspoon Black Pepper to the pot.
4. 4Bring the mixture to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot tightly, and let it simmer gently for 1.5 to 2 hours. The soup is ready when the split peas are very tender and have broken down, and the meat on the ham hock is easily falling off the bone.
5. 5Carefully remove the 1 large Smoked Ham Hock from the pot using tongs. Place it on a cutting board and allow it to cool for about 10-15 minutes until it is safe to handle. While it cools, shred the cooked meat from the bone, discarding the skin and bone.
6. 6Return the shredded ham meat to the pot with the split pea mixture.
7. 7Stir the soup well to combine the shredded ham. Taste the soup and add more 1 teaspoon Salt or 0.5 teaspoon Black Pepper if needed to reach your desired flavor.
8. 8Serve the hot soup immediately, garnished with the 2 tablespoons Fresh Parsley (chopped).

Related Guides