Warm up with this classic Quebecois pea soup, rich in flavour and heartiness, perfect for chilly days.
Prep
15 min
Cook
120 min
Total
135 min
Servings
8
Difficulty
Medium
Ingredients
Soup Base
Instructions
Prepare the peas
Rinse the dried yellow peas under cold water and soak them overnight in enough water to cover.
Pro tip: Soaking helps soften the peas and reduces cooking time.
Cook the ham hock
In a large pot, combine the soaked peas, smoked ham hock, and 2 litres of water. Bring to a boil, then reduce heat and simmer for 1 hour, skimming off any foam.
Pro tip: Ensure the ham hock is fully submerged for even cooking.
Add vegetables
Add the chopped onion, carrots, celery, garlic, thyme, and bay leaf to the pot. Continue to simmer for another hour or until the peas are tender.
Pro tip: Stir occasionally to prevent sticking.
Season the soup
Once the peas are tender, remove the ham hock and bay leaf. Season the soup with salt and pepper to taste.
Pro tip: Taste before adding salt, as the ham can be salty.
Shred the ham
Let the ham hock cool slightly, then check the internal temperature of the meat with a meat thermometer. It should reach 145°F / 63°C, probing the thickest part of the meat away from the bone. Once confirmed, shred the meat and return it to the soup. Discard the bone and any excess fat.
Pro tip: Use two forks to easily shred the meat.
Adjust consistency
If the soup is too thick, add more water to reach your desired consistency. Reheat the soup if necessary before serving.
Pro tip: For a thicker soup, mash some of the peas with a potato masher.
Tips & Tricks
Serving Suggestions
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