How can winter be all bad when part of my cold -weather ritual is making a pot of this Quebec-style split pea soup with ham?
Split Pea Soup with Ham
This traditional Quebec dish is made with split yellow peas and traditionally flavoured with salt pork. It is a perfect cold weather dish and served steaming hot with plenty of warm whole grain bread, the ultimate comfort food.
- 1 cup (250 mL) split yellow peas, soaked, drained and rinsed
- 1 tbsp (15 mL) olive oil
- 2 onions, diced
- 4 stalks celery, peeled and thinly sliced
- 4 carrots, peeled and diced
- 1 bay leaf
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) cracked black peppercorns
- 2 potatoes, peeled and dicd
- 1 smoked ham hock
- 6 cups (1.5 L) water
- 1. In a large skillet, heat oil over medium heat. Add onions , celery and carrots and cook, stirring, until vegetables are softened, about 5 minutes. Stir in bay leaf, salt and pepper and transfer to slow cooker stoneware.
- 2. Add potatoes, ham hock, soaked, drained split peas and water. Cover and cook on Low for 8 hours or on High for 4 hours, until meat is falling off the bone. Remove bone from soup and scrape off meat, chopping into bite size pieces. Return to soup and serve.
- Yellow split peas are usually not soaked before cooking, but I have found they can be tough unless they are pre-soaked. To be safe, I suggest the following: Bring the peas and 4 cups (1 L) water to a boil. Boil rapidly for 1 minute, then let sit while you prepare the rest of the ingredients. Drain and rinse before adding to the recipe.
Judith Finlayson http://judithfinlayson.com/