QUEBEC STYLE PEA SOUP:
This is the Classic French Canadian Soup'
It features Dried Yellow Split Peas together with Vegetables, Herbs and a Ham Hock.
Simmering it infuses great flavor into the soup.
It's traditionally served at Christmas and Easter.
The recipes includes Vegetarian options where stated.
Here's what you'll need:
A Large Soup Pot or Dutch Oven.
A 1 Pound Ham Hock. (it can simply be eliminated for Vegetarians.)
2 TBS Butter or Vegetable Oil
2 Medium Carrots, finely diced.
1 Rib of Celery, finely diced.
1 Medium Onion, finely diced.
1 3/4 C Dried Yellow Split Peas
1 Large Bay Leaf or a few small ones.
1 TBS Dried Marjoram
1 tsp Dried Thyme
4 C Chicken Broth, Vegetarian No Chicken Broth or Vegetable Broth
3 C Water
Salt and Pepper to taste.
Trim and remove skin from the Ham Hock.
In the Soup Pot on Medium High Heat:
Butter or Oil until Hot.
Add:
Carrots
Celery
Onion
Cook for 10 minutes, stirring occasionally.
Add:
Peas
Bay Leaf
Marjoram
Thyme
Cook for 2 minutes, stirring.
Add:
Your Choice for Broth.
Water
Mix Well.
Add:
Ham
Bring to a Boil.
Reduce Heat to Medium-Low Heat and cover the Pot.
Simmer stirring occasionally.
Cook 1 1/2 - 2 Hours.
Peas should be very soft and the Soup should begin to thicken.
Add additional water if it appears to be too Thick.
Remove from Heat and set aside.
Discard the Bay Leaf.
Remove the Ham Hock. (allow to cool completely)
Remove the Meat from the Bone.
Roughly chop it and return it to the Pot.
Stir well to combine.
Season with Salt and Pepper to taste.
Enjoy!
Peace in the Kitchen!
