Go Back
Print

FRENCH CANADIAN YELLOW SPLIT-PEA SOUP

This is an easy to make Canadian split pea recipe and is hearty and perfect for colder weather.

Course Soup, Main Course, lunch
Cuisine French Canadian
Prep Time 30 minutes
Cook Time 2 hours

Ingredients

  • 1 ham hock unsmoked
  • ¼ lb. cooked ham cubed
  • 2 Tbs. butter
  • 2 carrots sliced and peeled ⅛"-¼" thick
  • 1 rib celery sliced and peeled ⅛"-¼" thick
  • 1 med. onion yellow, diced
  • 1 ¾ cups yellow split peas dried, rinsed
  • 1 bay leaf
  • 1 tsp. savory dried
  • 1 tsp. thyume dried
  • 4 cups chicken broth
  • 3 cups water
  • salt and pepper to taste

Instructions

  1.  In a large soup pot or Dutch oven melt the butter and saute the onion, carrots, and celery until they soften. About 8-10 minutes.

  2. Add the chicken broth, water, peas, bay leaves, thyme, and savory. Stir.

  3. Add the ham hock and ham and bring all to a boil.

  4. Cover the pot and simmer the 2 hrs. stirring occasionally until the peas are soft.

  5.  Remove the meat from the hock and put it back into the soup.

  6. Salt and pepper to taste. (Remove the bay leaf before serving.)

  7. Serve immediately.

Recipe Notes

Sometimes I slightly puree pea soup with an immersion blender. This time I did not. The following day the soup thickens up on its own and, in my opinion, tastes even better than when first made. I served this soup with a fresh loaf of artisan bread and Irish butter.