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Quebecois-Style Pea Soup Recipe

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This recipe for Quebecois-Style Pea Soup is from Cooking with the Cruickshanks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lb. smoked pork hock
2 tbsp. butter
2 carrots, diced
2 ribs celery, diced
1 onion, diced
2 cloves garlic, minced
1 3/4c dried yellow split peas
2 bay leaves
1 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper

Directions:
Directions:
Trim off and discard skin from pork hock: set hock aside

In a large dutch oven, melt butter over medium heat: cook carrots, celery, onion and garlic, stirring occasionally, until softened and golden - about 15 min.
Stir in split peas, bay leaves, thyme, salt and pepper; Cook, stirring for 2 minutes.
Stir in 8 cups of water and add pork hock. Bring to a boil then reduce heat,cover and simmer, stirring occasionally until peas are very soft and soup is thickened - for 1 1/2 to 2 hours
Discard bay leaves. Transfer hock to plate; let cook enough to handle.
Discarding bone and any fat, dice the meat and return to soup and heat through.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Total Time 2 1/2 hours
Personal Notes:
Personal Notes:
You can use a unsmoked ham hock and increase salt to 3/4 tsp
Watch for the soup burning on the bottom. Check and stir often..
From Canadian Living Magazine Feb. 2012

 

 

 

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