"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Quebecois-Style Pea Soup Recipe

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This recipe for Quebecois-Style Pea Soup, by , is from Cooking with the Cruickshanks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Denike

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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