Pea Soup (Québécois Style)
__notoc__ This soup recipe attempts to capture the key elements of traditional Québécois pea soup, which is an historic part of the Cuisine of Quebec. Although pea soup is present in many European cuisines, Québécois pea soup has several distinctions: the base employs a simple mirepoix of celery, carrot, and onion, only yellow split peas are used, the soup is seasoned with thyme, and when a meat is added, it is ham. One optional modern adjustment in this recipe is to add two tablespoons of miso, which enhances the umami.
Source and licence
"Pea Soup (Québécois Style)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pea_Soup_(Qu%C3%A9b%C3%A9cois_Style), revision 4533616), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pea_Soup_(Qu%C3%A9b%C3%A9cois_Style)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4533616
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Canada. Associated with Canada by its title says: Québécois (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 2 ea. (1.5–2 lbs / 700–900 g) raw ham hocks, on the bone
- 1 large onion, halved
- 1 carrot, cut into large chunks
- 1 stalk celery (optional)
- 2 sprigs fresh thyme (or 1 tsp dried)
- 1 bay leaf
- 8–10 whole black peppercorns
- 10 cups (2.4 L) cold water
- 2 cups (400 g) dried yellow split peas, soaked overnight and drained
- 1 large onion, finely diced
- 2 medium carrot, diced
- 1 stalk celery, diced (optional)
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 2–3 Tbsp miso paste (optional)
- Freshly ground black pepper, to taste
- Salt
- Chopped parsley
- Drizzle of olive or canola oil
Method
- Preheat oven to 200 °C (400 °F). Roast ham hocks 30–40 min until browned, turning once partway through.
- In a large pot, combine roasted ham hocks, onion, carrot, celery, thyme, bay leaf, peppercorns, and water.
- Bring to a boil, then reduce to simmer, skimming off any foam that rises to the top.
- Simmer 2.5–3 hours until meat is tender and broth is flavorful.
- Remove ham hocks and cool slightly. Remove skin, bone, and excess fat from ham; shred meat into bite-sized pieces.
- Strain the broth and discard solids. You should have about 8 cups.
- Return strained broth to pot, and add soaked split peas, diced onion, carrot, celery, garlic, and thyme leaves.
- Bring to gentle simmer and cook 60–75 minutes until peas are very tender.
- If using miso, dissolve paste in ½ cup hot broth (do not boil miso directly) and stir into soup.
- Add shredded ham and simmer 10–15 minutes.
- Add salt and black pepper to taste.
- For rustic soup, leave as is. For creamier texture, blend ⅓–½ of the soup with an immersion blender and stir to combine.
- 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.