Split Pea Soup with Ham


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. 1 cup (250 mL) split yellow peas, soaked, drained and rinsed
  2. 1 tbsp (15 mL) olive oil
  3. 2 onions, diced
  4. 4 stalks celery, peeled and thinly sliced
  5. 4 carrots, peeled and diced
  6. 1 bay leaf
  7. 1 tsp (5 mL) salt
  8. 1/2 tsp (2 mL) cracked black peppercorns
  9. 2 potatoes, peeled and dicd
  10. 1 smoked ham hock
  11. 6 cups (1.5 L) water
  1. 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. 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.
  1. 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 https://judithfinlayson.com/

Posted in Recipes, Soups.


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