Quebec Style Yellow Split Pea Soup
There are many variations of this soup. You will find this in many restaurants, in Quebec, on Fridays. This is a hearty soup with lots of protein. You can half the recipe and it will still serve 6.
- 2 lb of unsmoked ham hocks
- 4 tbsp of butter
- 4 medium carrot peeled and finely chopped
- 2 celery rib finely diced
- 2 medium onion finely diced
- 3 1/2 cup of dried yellow split peas rinsed and sorted
- 2 bay leaves
- 2 tsp dried savoury
- 2 tsp dried thyme
- 8 cups of chicken broth
- 6 cups of water
- salt and pepper to taste
- Trim off and discard skin from ham hocks.
- In a very large pot or Dutch oven, melt butter over medium heat.
- Add carrots, celery and onion. Cook until softened, about 10 minutes.
- Stir in dried split peas, bay leaves, savoury and thyme. Cook while stirring for about 2 minutes.
- Stir in broth, water and ham hocks. Bring to a boil, then reduce heat to medium-low and simmer for 2 hours. Stir regularly until the peas are soft and soup has thickened.
- Remove bay leaves.
- Remove ham hocks. Take the meat off the bones and shred. Add back to soup and serve.
Nutrition Per Serving
- Calories 445
- Fat 18 g
- Sugar 6 g
- Carbohydrates 39 g
- Protein 32 g
- Fibre 16 g
This is a very filling soup. Serve it with country biscuits, if carbs are not an issue and it is a full meal. If you serve it as a side or appetizer, it is thick enough that you don’t need to serve it with anything at all. Ham hocks often come frozen. If you can’t find any, you could use left over ham. Be careful on the salt you add if you use ham. When you come to reheat, you will need to add water or chicken broth. You can also freeze this soup. Like I mentioned at the top you can half the recipe easily and it won’t alter the recipe at all. Just have fun and make it your own.