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Habitant Pea Soup Recipe

French-Canadian · Soup · 135 min total

A classic Quebecois split pea soup, hearty and smoky with ham hock, perfect for cold winter days.

Ingredients

• 1 lb dried yellow split peas, rinsed
• 1 meaty ham hock (about 1 lb)
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 cups water or low-sodium chicken broth

Instructions

1. In a large pot, combine split peas, ham hock, onion, carrots, celery, garlic, bay leaf, thyme, salt, pepper, and water or broth.
2. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until peas are tender and ham hock is falling apart.
3. Remove ham hock from pot. Let cool slightly, then shred meat, discarding skin and bones. Return meat to soup.
4. Discard bay leaf. Adjust seasoning with salt and pepper. Serve hot.

Tips

• For a smoother soup, puree with an immersion blender before adding shredded ham.
• Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
• Add a splash of maple syrup for a touch of sweetness, if desired.

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