Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 stalks celery, diced
- 1 medium carrot, peeled and diced
- 3 large cloves garlic, smashed and chopped
- 1 smoked pork hock
- 3 bay leaves
- 2 sprigs fresh thyme
- 2 teaspoons savory
- 3 cups yellow split peas, rinsed
- 32 ounces chicken stock
- 3 cups water
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
Chef notes
This is one of my favorite soups because it reminds me of my childhood. My mom would typically make this after making a baked ham. It's a traditional Québécois pea soup served mostly in the winter and sugar shack season from late February to early April.
Preparation
1.Place a large pot over medium-high heat and add the butter.
2.Once the butter has melted, add the onions, celery, carrots and garlic, and cook, stirring every so often, for 5 to 7 minutes, until the vegetables are slightly softened. Add the remaining ingredients, turn the heat up to high and boil.
3.Once it has come to a boil, turn the heat down to low, cover the pot and simmer for 2 to 2½ hours until the peas are soft and the soup has thickened.
4.Remove the pork hock and shred it using a fork. Return the shredded pork meat to the soup and serve.
