Soupe aux Pois – Pea soup, ham hock

Welcome to a heartwarming journey through Québécois cuisine! Today's recipe is a staple in the Canadian province of Québec, where the rich flavors of smoked ham meld perfectly with the creaminess of split peas to create a comforting soup, perfect for those cold days or any time you're in need of some culinary solace. Let's embark on a culinary homage to tradition, as perfected by la petite bette, a maestro of home cooking.

Ingredients:

- 2 cups yellow split peas, soaked overnight

- 1 smoked ham hock (or a large piece of smoked pork meat)

- 2 carrots, finely diced

- 2 celery stalks, finely diced

- 1 onion, finely chopped

- 2 bay leaves

- Salted pork lard, soaked in cold water (optional for added flavor)

- Salt and pepper to taste

- Fresh or dried savory (for garnish)

- La petite bette’s seasoned herbs mix (see their channel for the recipe)

- Fresh parsley, finely chopped (optional)

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Prep Time: 10 minutes (plus overnight soaking of the peas)

Cook Time: 2 hours 30 minutes

Total Time: ~2 hours 40 minutes

Equipment: Large pot or Dutch oven, chopping board, knife

Servings: 6-8

Instructions:

1. Begin by soaking the yellow split peas in water overnight. This will help them cook more evenly and reduce cooking time.

2. The next day, finely chop your carrots, celery, and onion. Remember, for this traditional style, the vegetables should be cut finely for a subtle texture in the soup.

3. Drain and rinse the peas and set them to the side.

4. If you're using salted pork lard, soak it in a bowl of cold water to remove excess salt. This step is optional but provides an additional depth of flavor.

5. In a large pot or Dutch oven, bring the smoked ham hock (or pork meat) to a boil with enough water to cover it. Allow this to simmer for about an hour.

6. Add your soaked split peas, the chopped vegetables, and bay leaves to the pot. If you've soaked salted pork lard, add this as well.

7. Simmer the pot on medium heat for approximately 1 hour and 30 minutes or until the peas are tender and the vegetables are cooked through.

8. Once the soup has thickened and the peas have broken down to your liking, you can remove the bay leaves and ham hock. Dice or shred the ham from the hock, discarding any bone or excess fat, and return it to the pot.

9. Adjust the soup's seasoning with salt, pepper, and your seasoned herbs. La petite bette’s herbs mix will add a beautiful complexity to the flavor.

10. Serve the soup garnished with freshly chopped parsley and savory. Offering the soup with a crusty bread would be traditional and delightful.

Cooking Tips:

- If the soup is too thick for your liking, you can add a bit of water or broth to reach your preferred consistency.

- For additional flavor, reserve some of the water used to soak the lard and add it to the soup during cooking.

- If the soup starts to burn on the bottom, lower the heat and stir more frequently.

- Let the soup sit for a bit before serving, as it will thicken up as it cools and the flavors will meld together even more.

This timeless Québécois Split Pea Soup with Smoked Ham recipe was crafted by la petite bette. For a visual feast and further culinary inspiration, visit their delightful YouTube channel at https://www.youtube.com/@Lapetitebette

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Soupe aux Pois – Pea soup, ham hock