Split Pea Soup
Brought by French settlers, pea soup became so associated with Québécois identity that English Canadians once nicknamed them 'pea-soupers'.
A hearty Québécois soup of yellow split peas simmered with smoked ham hock until thick and deeply savoury — a cold-weather staple across Canada.
Ingredients
Method
Soak split peas for a few hours, then drain.
Combine peas, ham hock, vegetables and water in a large pot.
Simmer gently for 1.5 hours, skimming occasionally, until peas break down and soup thickens.
Remove ham hock, shred meat, return to the pot and season before serving.
A gentle simmer rather than a rolling boil keeps the soup from scorching as it thickens.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
You may also like
More recipes you might enjoy
