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Pea Soup (Québécois Style)
A community recipe for Pea Soup (Québécois Style), adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- 2 each Ham hocks, on the bone
- 1 Onion halved
- 1 Carrot cut into large chunks
- 1 stalk Celery optional
- 2 sprigs Thyme or 1 tsp dried
- 1 Bay Leaf
- 8–10 Peppercorns
- 10 cups Cold Water
- 2 cups Peas soaked overnight and drained
- 1 Onion finely diced
- 2 Carrot diced
- 1 stalk Celery diced (optional)
- 2 cloves Garlic minced
- 1 tsp Thyme Leaves
- 2–3 Tbsp Miso paste (optional)
- As needed Black Pepper to taste
- As needed Salt
- As needed Parsley
- 1 Drizzle Cooking Oil
Make it
Method
- 1
Preheat oven to 200 °C (400 °F). Roast ham hocks 30–40 min until browned, turning once partway through.
- 2
In a large pot, combine roasted ham hocks, onion, carrot, celery, thyme, bay leaf, peppercorns, and water.
- 3
Bring to a boil, then reduce to simmer, skimming off any foam that rises to the top.
- 4
Simmer 2.5–3 hours until meat is tender and broth is flavorful.
- 5
Remove ham hocks and cool slightly. Remove skin, bone, and excess fat from ham; shred meat into bite-sized pieces.
- 6
Strain the broth and discard solids. You should have about 8 cups.
- 7
Return strained broth to pot, and add soaked split peas, diced onion, carrot, celery, garlic, and thyme leaves.
- 8
Bring to gentle simmer and cook 60–75 minutes until peas are very tender.
- 9
If using miso, dissolve paste in ½ cup hot broth (do not boil miso directly) and stir into soup.
- 10
Add shredded ham and simmer 10–15 minutes.
- 11
Add salt and black pepper to taste.
- 12
For rustic soup, leave as is. For creamier texture, blend ⅓–½ of the soup with an immersion blender and stir to combine.
- 13
Ladle hot soup into bowls. Serve with crusty rye, sourdough, or brown bread and optional drizzle of olive oil, canola oil, or sprinkle of parsley.
Source & rights
Where this recipe comes from
Adapted from “Pea Soup (Québécois Style)” by Wikibooks contributors, revision 4533616, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.