Look for an unsmoked ham hock in the meat department of your local supermarket. If you
can’t find one, a smoked ham hock will work; simply reduce the salt in the recipe to ¼ tsp.
INGREDIENTS
PEA SOUP:
- 450 g unsmoked ham hock
- 2 tbsp butter
- 2 carrots, diced
- 2 ribs celery, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1¾ cups dried yellow split peas
- 2 bay leaves
- 1 tsp dried savory or thyme
- ¾ tsp salt
- ¼ tsp pepper
GARLIC TOASTS:
- 1 demi-baguette (or half baguette)
- 2 tbsp butter, softened
- 1 large clove garlic, halved
- ¼ tsp coarse sea salt
PREPARATION
PEA SOUP:
- Trim off and discard skin from ham hock; set hock aside.
- In large Dutch oven, melt butter over medium heat; cook carrots, celery, onion and garlic, stirring occasionally, until softened and golden, 15 minutes.
- Stir in split peas, bay leaves, savory, salt and pepper; cook, stirring, for 2 minutes.
- Stir in 8 cups water; add ham hock.
- Bring to boil; reduce heat, cover and simmer, stirring occasionally, until peas are very soft and soup is thickened, 1½ to 2 hours.
- Discard bay leaves.
- Transfer ham hock to plate; let cool enough to handle.
- Discarding bone and any fat, dice meat and return to soup; cook until heated through.
GARLIC TOASTS:
- While soup is simmering, cut baguette into 12 slices; spread with butter.
- Broil on rimmed baking sheet until golden, about 2 minutes.
- Rub with cut sides of garlic halves; sprinkle with salt.
- Serve with soup.
NUTRITIONAL INFORMATION, PER EACH OF 6 SERVINGS: about 446 cal, 28 g pro, 14 g total
fat (7 g sat. fat), 54 g carb, 7 g fibre, 51 mg chol, 994 mg sodium, 951 mg potassium.
% RDI: 7% calcium, 26% iron, 50% vit A, 5% vit C, 63% folate.
VARIATION
SLOW COOKER QUÉBÉCOIS-STYLE PEA SOUP
Follow first paragraph as directed, substituting large saucepan for
Dutch oven. Transfer to slow cooker. Add split peas, bay leaves, savory,
salt, pepper, 8 cups water and ham hock. Cover and cook on low for
8 to 10 hours. Proceed with recipe as directed.
