Pea Soup (Québécois Style)

Name: Pea Soup (Québécois Style)
Total time: 250 min
Yield: 6 servings
Ingredients: 2 ea. (1.5–2 lbs / 700–900 g) raw ham hocks, on the bone; 1 large onion, halved; 1 carrot, cut into large chunks; 1 stalk celery (optional); 2 sprigs fresh thyme (or 1 tsp dried); 1 bay leaf; 8–10 whole black peppercorns; 10 cups (2.4 L) cold water; 2 cups (400 g) dried yellow split peas, soaked overnight and drained; 1 large onion, finely diced; 2 medium carrot, diced; 1 stalk celery, diced (optional); 2 cloves garlic, minced; 1 tsp fresh thyme leaves; 2–3 Tbsp miso paste (optional); Freshly ground black pepper, to taste; Salt; Chopped parsley; Drizzle of olive or canola oil

__notoc__ This soup recipe attempts to capture the key elements of traditional Québécois pea soup, which is an historic part of the Cuisine of Quebec.

250 min · serves 6

Ingredients

2 ea. (1.5–2 lbs / 700–900 g) raw ham hocks, on the bone
1 large onion, halved
1 carrot, cut into large chunks
1 stalk celery (optional)
2 sprigs fresh thyme (or 1 tsp dried)
1 bay leaf
8–10 whole black peppercorns
10 cups (2.4 L) cold water
2 cups (400 g) dried yellow split peas, soaked overnight and drained
1 large onion, finely diced
2 medium carrot, diced
1 stalk celery, diced (optional)
2 cloves garlic, minced
1 tsp fresh thyme leaves
2–3 Tbsp miso paste (optional)
Freshly ground black pepper, to taste
Salt
Chopped parsley
Drizzle of olive or canola oil

Steps

Preheat oven to 200 °C (400 °F). Roast ham hocks 30–40 min until browned, turning once partway through.
In a large pot, combine roasted ham hocks, onion, carrot, celery, thyme, bay leaf, peppercorns, and water.
Bring to a boil, then reduce to simmer, skimming off any foam that rises to the top.
Simmer 2.5–3 hours until meat is tender and broth is flavorful.
Remove ham hocks and cool slightly. Remove skin, bone, and excess fat from ham; shred meat into bite-sized pieces.
Strain the broth and discard solids. You should have about 8 cups.
Return strained broth to pot, and add soaked split peas, diced onion, carrot, celery, garlic, and thyme leaves.
Bring to gentle simmer and cook 60–75 minutes until peas are very tender.
If using miso, dissolve paste in ½ cup hot broth (do not boil miso directly) and stir into soup.
Add shredded ham and simmer 10–15 minutes.
Add salt and black pepper to taste.
For rustic soup, leave as is. For creamier texture, blend ⅓–½ of the soup with an immersion blender and stir to combine.
Ladle hot soup into bowls. Serve with crusty rye, sourdough, or brown bread and optional drizzle of olive oil, canola oil, or sprinkle of parsley.

More recipes with ham, onion, carrots, thyme, bay leaves, peas, garlic, parsley or olives

Adapted from “Pea Soup (Québécois Style)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Ingredients

2 ea. (1.5–2 lbs / 700–900 g) raw ham hocks, on the bone

1 large onion, halved

1 carrot, cut into large chunks

1 stalk celery (optional)

2 sprigs fresh thyme (or 1 tsp dried)

1 bay leaf

8–10 whole black peppercorns

10 cups (2.4 L) cold water

2 cups (400 g) dried yellow split peas, soaked overnight and drained

1 large onion, finely diced

2 medium carrot, diced

1 stalk celery, diced (optional)

2 cloves garlic, minced

1 tsp fresh thyme leaves

2–3 Tbsp miso paste (optional)

Freshly ground black pepper, to taste

Salt

Chopped parsley

Drizzle of olive or canola oil

Steps

Preheat oven to 200 °C (400 °F). Roast ham hocks 30–40 min until browned, turning once partway through.

In a large pot, combine roasted ham hocks, onion, carrot, celery, thyme, bay leaf, peppercorns, and water.

Bring to a boil, then reduce to simmer, skimming off any foam that rises to the top.

Simmer 2.5–3 hours until meat is tender and broth is flavorful.

Remove ham hocks and cool slightly. Remove skin, bone, and excess fat from ham; shred meat into bite-sized pieces.

Strain the broth and discard solids. You should have about 8 cups.

Return strained broth to pot, and add soaked split peas, diced onion, carrot, celery, garlic, and thyme leaves.

Bring to gentle simmer and cook 60–75 minutes until peas are very tender.

If using miso, dissolve paste in ½ cup hot broth (do not boil miso directly) and stir into soup.

Add shredded ham and simmer 10–15 minutes.

Add salt and black pepper to taste.

For rustic soup, leave as is. For creamier texture, blend ⅓–½ of the soup with an immersion blender and stir to combine.

Ladle hot soup into bowls. Serve with crusty rye, sourdough, or brown bread and optional drizzle of olive oil, canola oil, or sprinkle of parsley.